Do you love fudgy brownies? You're in luck! These white chocolate raspberry brownies are my favorite thing to make when I crave a great recipe, loaded with chocolate and raspberry flavor. Perfect for a weekend snack, bake sales, or when you want a twist on classic brownies.
I used to question if there was such a thing as the perfect brownie, but this brownie recipe is close. There's just something about white chocolate brownies with raspberries that creates an epic flavor combination.
These are not only super simple to make, but they don't last long either. Once people get a bite of the chocolate flavor, paired with those irresistible chewy edges, the entire pan will be gone in minutes.
Be sure to try my 3-Ingredient Brownies and this Espresso Brownies Recipe for two of my other top picks.
Ingredients
- Cocoa powder - Adds chocolate flavor and deepens the color.
- Baking soda - Gives the brownies a fudgy texture.
- Salted butter - This needs to be melted & cooled to room temperature.
- Hot water - Helps to balance out the batter texture.
- Sugar - Adds sweetness.
- Eggs - Helps to bind the ingredients together.
- Vanilla extract - Adds vanilla flavor.
- Flour - The main ingredient to create the brownie batter.
- Salt - Adds flavor.
- White chocolate chips - Adds sweetness.
- Frozen raspberries - Perfect for a pop of raspberry flavor.
See recipe card for quantities.
How to Make White Chocolate Raspberry Brownies
Preheat the oven to 350 degrees. Prepare a 9X13 baking pan by lining it with parchment paper.
Step One: Mix the cocoa powder and baking soda in a large bowl. Add half of the butter and mix well. Add the hot water and stir to thicken.
Step Two: Add the remaining wet ingredients. Mix well. Add the dry ingredients.
Step Three: Fold in the chocolate chips and berries.
Step Four: Mix until it is smooth. Mix gently with brownies. Overmixing can make them cakey by incorporating too much air.
Step Five: Spread the brownie mixture into the prepared pan, then bake for 30-35 minutes.
Step Six: Cool and serve. Brownies cut easily with a plastic knife.
Top Tip
For the fudgiest brownies, cool completely and then refrigerate overnight. If you like your brownies warm, reheat them once they are completely cold.
Substitutions
- Unsalted butter - If all you have is unsalted butter, you can use it, but you should add an extra pinch of salt.
- Strawberries - Swap in chopped or freeze-dried strawberries for the raspberries.
Variations
- Toppings - You can add any toppings you like to brownies. You can drizzle some melted chocolate (white or dark) on top or sprinkle on some chips while the brownies are warm, so they melt a bit and stick.
- Chocolate chips - You can use white chocolate chunks, semi-sweet chocolate chips, or dark chocolate chips for these brownies as well. I like the delicate white chocolate flavor with raspberries, but other options are good too.
See these Dark Chocolate Raspberry Blondies for another yummy dessert option.
Equipment
All you need to make these homemade brownies is a large mixing bowl, a rubber spatula, and a baking pan. Everything can be combined into one dish, and then all that is left to do is pour and bake. Easy peasy and less to clean up after.
Storage
Once the raspberry chocolate brownies are baked, save leftovers in an airtight container. You can keep them at room temperature for a couple of days or store them in the fridge.
These brownies can also be frozen to save for later. Just be sure to seal them well so they retain their flavor.
Common Questions
You can. Just know that fresh raspberries are more fragile than frozen raspberries, so when they're added to the batter and stirred, there's a good chance that they're going to break apart into small pieces. Fold carefully to try to avoid.
You might not have mixed enough, or you didn't measure the hot water and liquid ingredients carefully. Some of the steps require stirring quite a bit to make sure that there are no lumps before moving on to the next step. Just be sure to follow the steps on the recipe card below for the best outcome.
The middle of the brownies shouldn't jiggle, and they should have a shiny top. Those are your two biggest clues. I also use my nose as a guide. Once I start smelling them, I know they're likely close to being done and ready to take out of the oven. A toothpick should come out with just moist crumbs.
Related
Looking for other recipes like this? Try these:
📖 Recipe
White Chocolate Raspberry Brownies
Ingredients
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ⅔ cup salted butter (melted & cooled to room temperature)
- ½ cup hot water
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cups flour
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup frozen raspberries
Instructions
- Preheat oven to 350. Grease a 9x13 baking dish.
- In a medium bowl stir together the cocoa powder and baking soda. Add half the butter and mix well.
- Add the hot water. Stir until the mixture thickens.
- Add the remaining butter, vanilla, and eggs. Mix well.
- Add the dry ingredients. Mix until smooth.
- Gently fold in the chocolate chips and raspberries.
- Spread in the prepared pan. Bake for 30-35 minutes until the center only jiggles slightly.
- Cool completely.
Notes
Nutrition
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