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Raspberry White Chocolate Brownies combine the rich, creamy flavor of white chocolate with the fresh, tangy taste of raspberries.

Raspberry White Chocolate Brownies on parchment paper

Today, I’m excited to share a delicious and easy recipe for Raspberry White Chocolate Brownies.

I love all things chocolate. Yes, even white chocolate! So, these white chocolate raspberry brownies are high on my list of favorites.

They’re perfect for any occasion, whether you’re having a family gathering, a picnic, or just want a sweet treat to enjoy at home.

One of the best things about these dessert bars is how simple they are to make. With just a few basic ingredients and a little bit of time, you can create a dessert that looks and tastes amazing.

The combination of white chocolate and raspberries is a match made in heaven, and these brownies are always a favorite.

The white chocolate adds a creamy richness, while the raspberries bring a burst of freshness. 

These Raspberry White Chocolate Brownies are perfect for anyone who loves a good balance of sweet and tart flavors!

overhead image Raspberry White Chocolate Brownies on serving board

WHY THIS RECIPE WORKS:

  1. Balanced Flavors: The sweetness of the white chocolate perfectly complements the tartness of the fresh raspberries.
  2. Simple and Quick: This recipe uses basic ingredients and takes just 25 minutes to bake.
  3. Versatile: These brownies are perfect for any occasion, from casual get-togethers to special celebrations.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Salted butter
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • White chocolate
  • Fresh raspberries
ingredients needed to make Raspberry White Chocolate Brownies

HOW TO MAKE RASPBERRY WHITE CHOCOLATE BROWNIES:

  1. Preheat the oven to 350°F. Grease a 9×9 baking pan and line it with parchment paper.
  2. In a large bowl, mix melted butter with brown sugar, vanilla extract, and the egg. Mix well to combine.
  3. Add the flour and baking powder to the mixture. Mix well until all the ingredients are fully incorporated. 
  4. Finally, add the fresh raspberries and chopped white chocolate to the mixture and gently stir to distribute them evenly. 
  5. Pour the batter into the prepared mold and spread it out evenly. 
  6. Bake in the preheated oven for 25 minutes or until the top is golden. Avoid overbaking to maintain the brownies’ moistness. 
  7. Once baked, remove from the oven and place on a wire rack to cool completely.
  8. Once the blondies are completely cool, cut them into squares.
collage of images showing how to make Raspberry White Chocolate Brownies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Everyone loves a good, warm brownie. Right? For the best results, use good quality white chocolate.

You can use white chocolate chips, white chocolate chunks, or even a white chocolate bar that you chop into pieces.

Yes, you can use frozen raspberries.

They’re some of my favorite things to have on hand.

Just mix them in frozen; there’s no need to thaw them first.

Raspberry White Chocolate Brownies on a wooden serving board

These delicious brownies will get you a five star rating with any crowd.

No need to stick with the original recipe, though!

  • Raspberry Jam: Swirl some raspberry jam into the brownie batter for extra raspberry flavor.
  • Dark Chocolate Chips: Add dark chocolate chips for a contrast of flavors with the white chocolate.
  • Nuts: Mix in some chopped nuts, like almonds or pecans, for added crunch.
  • Coconut Flakes: Sprinkle coconut flakes on top for a tropical twist.
  • Peanut Butter Swirl: Add a swirl of peanut butter to the batter for a nutty flavor.
  • Lemon Zest: Mix in some lemon zest for a fresh, citrusy note.
  • Cinnamon: Add a pinch of cinnamon to the batter for a warm spice flavor.
  • Dried Cranberries: Include dried cranberries for extra tartness.
  • White Chocolate Drizzle: Drizzle melted white chocolate over the top after baking for an extra sweet touch.
  • Ice cream: A good dollop of chocolate or vanilla ice cream is a great idea for all brownie recipes.

Make sure you save the recipe card. And let me know how it turns out in the comments below!

  • Salted Butter: Use unsalted butter if you prefer, and just add a pinch of salt to the batter.
  • Brown Sugar: Substitute with white sugar or coconut sugar for a different sweetness profile.
  • All-Purpose Flour: Use gluten-free flour for a gluten-free version.
  • Fresh Raspberries: Use frozen raspberries or even dried raspberries if fresh ones are not available.
  • White Chocolate: Replace with milk chocolate or dark chocolate if you prefer a different chocolate flavor.
3 Raspberry White Chocolate Brownies stacked on top of each other

Refrigerator: Store these fudgy brownies in an airtight container in the refrigerator for up to 5 days.

This keeps them fresh and maintains their texture.

Freezer: You can freeze the brownies by wrapping them in plastic wrap and placing them in a freezer bag.

Freeze for up to 3 months. Thaw in the refrigerator before serving.

DANA’S TIPS AND TRICKS:

  • Use Room Temperature Ingredients: Make sure the butter and egg are at room temperature for easy mixing.
  • Do Not Overmix: Mix the batter just until the ingredients are combined to keep the brownies tender.
  • Even Distribution: Make sure the raspberries and white chocolate are evenly distributed throughout the batter for consistent flavor in every bite.
  • Line the Pan with Parchment Paper: This makes it easy to lift the brownies out of the pan and ensures clean slices.
  • Monitor Baking Time: Keep an eye on the brownies while they bake to avoid overbaking. They should be golden on top but still moist inside.
  • Cool Completely Before Cutting: Let the brownies cool completely in the pan before cutting to ensure they hold their shape.
a hand holding up Raspberry White Chocolate Brownies in air

Raspberry White Chocolate Brownies are a delightful and easy dessert that everyone will love.

The combination of sweet white chocolate and tart raspberries creates a flavor that’s both rich and refreshing.

If you’ve tried these RASPBERRY WHITE CHOCOLATE BROWNIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Raspberry White Chocolate Brownies Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Raspberry White Chocolate Brownies combine the rich, creamy flavor of white chocolate with the fresh, tangy taste of raspberries.
Servings 9 servings

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Grease a 9×9 baking pan and line it with parchment paper.
  • In a large bowl, mix melted butter with brown sugar, vanilla extract, and the egg. Mix well to combine.
    1/2 cup salted butter, 1 cup light brown sugar, 1 large egg, 1 tablespoon vanilla extract
  • Add the flour and baking powder to the mixture. Mix well until all the ingredients are fully incorporated.
    1 cup all-purpose flour, 1 teaspoon baking powder
  • Finally, add the fresh raspberries and chopped white chocolate to the mixture and gently stir to distribute them evenly.
    1 cup fresh raspberries, 1/2 cup chopped white chocolate baking bar
  • Pour the batter into the prepared mold and spread it out evenly.
  • Bake in the preheated oven for 25 minutes or until the top is golden. Avoid overbaking to maintain the brownies’ moistness.
  • Once baked, remove from the oven and place on a wire rack to cool completely.
  • Once the blondies are completely cool, cut them into squares.

Notes

  • Use Room Temperature Ingredients: Make sure the butter and egg are at room temperature for easy mixing.
  • Do Not Overmix: Mix the batter just until the ingredients are combined to keep the brownies tender.
  • Even Distribution: Make sure the raspberries and white chocolate are evenly distributed throughout the batter for consistent flavor in every bite.
  • Line the Pan with Parchment Paper: This makes it easy to lift the brownies out of the pan and ensures clean slices.
  • Monitor Baking Time: Keep an eye on the brownies while they bake to avoid overbaking. They should be golden on top but still moist inside.
  • Cool Completely Before Cutting: Let the brownies cool completely in the pan before cutting to ensure they hold their shape.

Nutrition

Calories: 292kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 102mg | Potassium: 145mg | Fiber: 1g | Sugar: 29g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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