White Chocolate Raspberry Brownie Recipe
Indulge in the delightful combination of white chocolate and raspberries with this White Chocolate Raspberry Brownie recipe. Perfect for any occasion, these brownies are sure to impress your family and friends with their rich flavor and beautiful presentation.
Ingredients
- 90g granulated sugar
- 3 eggs
- 2 tsp liquid vanilla extract
- 115g butter
- 180g white chocolate, divided
- 90g flour
- 110g fresh or frozen raspberries
Directions
- Preheat the Oven: Set your oven to 165°C (329°F).
- Prepare the Butter: Melt the butter in a microwave-safe dish and set it aside to cool slightly.
- Melt the White Chocolate: Using a double boiler method, melt 90g of the chopped white chocolate in a heatproof bowl over a pot of boiling water. Once melted, set it aside to cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the vanilla extract, melted butter, and melted white chocolate, mixing thoroughly until smooth.
- Combine Dry Ingredients: Stir in the flour and the remaining 90g of chopped white chocolate.
- Fold in the Raspberries: Gently fold in the raspberries. If using large raspberries, halve them before adding.
- Prepare for Baking: Line a 20 x 20 cm (8 x 8 inch) baking pan with parchment paper. Pour the brownie mixture into the prepared pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. If the brownie begins to brown too much on top, cover it loosely with aluminum foil.
- Cool and Serve: Allow the brownie to cool in the pan for 20 minutes before demoulding. Garnish with powdered sugar and/or additional raspberries before serving.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 330 kcal per serving
- Servings: 9 servings
Tips for the Perfect White Chocolate Raspberry Brownie
- Quality Ingredients: Use high-quality white chocolate and fresh raspberries for the best flavor.
- Even Baking: Make sure to spread the brownie mixture evenly in the pan to ensure uniform baking.
- Garnishing: A dusting of powdered sugar and a few extra raspberries can add a beautiful finishing touch.
These White Chocolate Raspberry Brownies are a delightful treat that combines the sweetness of white chocolate with the tartness of raspberries, creating a dessert that’s both visually appealing and delicious. Enjoy them with a cup of coffee or tea for a perfect afternoon treat!
White Chocolate Raspberry Brownie
- Total Time: 40 minutes
- Yield: 9 1x
Ingredients
90g granulated sugar
3 eggs
2 tsp liquid vanilla extract
115g butter
180g white chocolate, divided
90g flour
110g fresh or frozen raspberries
Instructions
Preheat the oven to 165°C.
Melt the butter in a microwave-safe dish. Set aside.
Melt 90g of chopped white chocolate in a heatproof bowl over a pot of boiling water (double boiler method). Set aside.
In a mixing bowl, whisk the sugar and eggs together. Add the vanilla extract, melted butter, and melted chocolate, mixing until well combined.
Stir in the flour and 90g of chopped white chocolate.
Gently fold in the raspberries (halved if large).
Pour the mixture into a 20 x 20 cm baking pan lined with parchment paper and bake for 30 minutes. Cover with aluminum foil if the brownie begins to brown too much.
Allow to cool for 20 minutes before demoulding. Garnish with powdered sugar and/or raspberries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 330 Kcal