Best 5 Raspberry White Chocolate Chip Brownies Recipes

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Indulge in a delightful symphony of flavors with these Raspberry White Chocolate Chip Brownies, where every bite offers a perfect balance of sweet, tangy, and creamy sensations. These delectable treats are meticulously crafted with a rich brownie batter, generously studded with luscious raspberries and decadent white chocolate chips, resulting in a textural extravaganza. As you savor each piece, the burst of fresh raspberries tantalizes your taste buds, while the creamy white chocolate chips melt harmoniously, creating an irresistible symphony of flavors. These Raspberry White Chocolate Chip Brownies are not just a dessert; they are an experience, perfect for any occasion, be it a casual gathering or a special celebration.

Let's cook with our recipes!

INDULGENT WHITE CHOCOLATE RASPBERRY BROWNIES



Indulgent White Chocolate Raspberry Brownies image

These indulgent white chocolate raspberry brownies are gloriously decadent and indulgent! If you love raspberries and can't resist gooey chocolate brownies, this recipe is for you!

Provided by Emma Mason

Categories     Traybakes

Time 45m

Number Of Ingredients 12

Large Microwavable Bowl
20cm (8″) Square Baking Tin
110g (1/2 Cup) Unsalted Butter, cubed
110g (3.9 oz) Dark Chocolate, broken into pieces
2 Eggs
225g (1 + 1/8 Cup) Golden Caster Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
60g (1/2 Cup) Plain Flour
2 tbsp Cocoa Powder
100g (3.5 oz) Bar of White Chocolate or Chocolate Chips
120g (1 Cup) Fresh Raspberries

Steps:

  • Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
  • Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
  • One at a time, beat in the eggs until blended.
  • Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
  • Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
  • Stir the white chocolate chunks/chips through the batter.
  • Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
  • Pour over the remaining batter and smooth out to cover up all the raspberries.
  • Bake for 30-35 minutes until crispy on top but soft in the middle.
  • Allow to cool completely in the tin before transferring to the fridge to chill.
  • Once chilled, remove from the tin and slice into 16 bars.

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES



Raspberry and White Chocolate Fudge Brownies image

I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.

Provided by kolibri

Categories     Bar Cookie

Time 1h

Yield 16 brownies

Number Of Ingredients 10

6 ounces good quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup white chocolate chips
1 cup fresh raspberries or 1 cup frozen unsweetened raspberries, not defrosted

Steps:

  • Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
  • Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
  • Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
  • Cut into 16 squares. Transfer to platter and serve.

BROWNIES WITH WHITE CHOCOLATE CHIPS AND RASPBERRIES



Brownies With White Chocolate Chips and Raspberries image

Raspberries and chocolate are a naturally inviting combination together. By incorporating the raspberry preserves into my brownie batter, I found the chocolate flavor became even further elevated. At the same time, the white chocolate chips contrasted well with the richness to create an explosion of flavor all around.

Provided by watkinskidno4

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

3/4 cup flour, plus
1 tablespoon flour
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup sugar-free raspberry preserves
1/3 cup skim milk
5 tablespoons unsalted butter
2 eggs
1/3 cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
  • Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
  • In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
  • Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 - 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 - 10 minutes or until a toothpick comes out clean.

CHOCOLATE-COVERED RASPBERRY BROWNIES



Chocolate-Covered Raspberry Brownies image

These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.

Provided by Darcy Lenz

Time 1h30m

Yield 9

Number Of Ingredients 15

½ cup unsalted butter
½ cup semisweet chocolate chips
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup raspberry jam
1 ½ cups fresh raspberries
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
1 pinch kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
  • Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
  • Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
  • Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
  • Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
  • To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
  • Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
  • Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g

RASPBERRY WHITE CHOCOLATE CHIP BROWNIES RECIPE



Raspberry White Chocolate Chip Brownies Recipe image

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
2 cups white chocolate chips
1 cup raspberry pie filling

Steps:

  • Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
  • Melt butter in a large saucepan.
  • Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
  • Add dry ingredients and mix until combined. Fold in white chocolate chips.
  • Spread half of the batter in a greased 9x13 inch baking pan.
  • Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
  • Bake for 30-35 minutes or until an inserted toothpick comes out clean.

Tips:

  • For fudgier brownies, use melted butter instead of oil.
  • To make the brownies chewier, use less flour and more sugar.
  • For a crispy crust on the brownies, bake them at a higher temperature for a shorter amount of time.
  • To keep the brownies moist, store them in an airtight container at room temperature.
  • For a fun twist, try adding different mix-ins to the brownies, such as chocolate chips, nuts, or even candy.

Conclusion:

Raspberry white chocolate chip brownies are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple snack to a special dessert. With their rich chocolate flavor, tart raspberries, and creamy white chocolate chips, these brownies are sure to be a hit. So next time you are looking for a sweet treat, give raspberry white chocolate chip brownies a try. You won't be disappointed!

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