These white chocolate raspberry brownies are everything you've ever wanted in a brownie—and more! Seriously, they’re rich, fudgy, bursting with fresh raspberries, and studded with creamy white chocolate chips. It’s the perfect combination of sweet, tart, and chocolatey goodness. I mean, who doesn't love a brownie?
This recipe is super easy to follow, even for beginner bakers. You don’t need any fancy ingredients or equipment. Just a few pantry staples and a little bit of elbow grease will get you these incredible brownies. Once you make these, your family and friends will be asking you to make them again. Prepare for compliments!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer (handheld or stand)
- Parchment paper (optional)
White Chocolate Raspberry Brownies: Frequently Asked Questions
White Chocolate Raspberry Brownies
Indulge in these decadent white chocolate raspberry brownies—the perfect blend of sweet, tart, and chocolatey goodness!
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal. This is a really helpful tip, especially if you're new to baking!
- In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar using an electric mixer until light and fluffy. Don't rush this part; it makes a big difference in the final texture! This step is super important.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure to fully incorporate each egg before adding the next one. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay!
- Stir in 1 cup of white chocolate chips and 2 cups of fresh raspberries gently. Be careful not to mash the raspberries. Remember to distribute the raspberries so you get a nice, even distribution throughout the pan!
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. It's okay if there are a few moist crumbs—that means they're still nice and gooey inside!
- Let the brownies cool completely in the pan before cutting and serving. Seriously, patience is key here. Letting them cool completely will prevent them from crumbling apart. Enjoy your perfect white chocolate raspberry brownies!
📝 Notes
- Make sure your butter is softened to room temperature for best results!
- If you don’t have fresh raspberries, frozen ones will also work! Just make sure they’re slightly thawed before adding them to the batter.
- For extra chocolatey goodness, you can add a cup of semi-sweet chocolate chips along with the white chocolate chips!
🍎 Nutrition
Calories: 350kcal
Protein: 4g
Fat: 18g
Carbohydrates: 45g
Fiber: 2g
Calcium: 75mg
