These are not your ordinary brownies! They’re made with white chocolate instead of dark chocolate, they’re filled with raspberries and topped with whipped white chocolate-raspberry ganache. They might look a little fancy, but these are as easy to make as any typical brownie.
I’ve said before that I’m not a huge fan of white chocolate all by itself. The fact is, white chocolate is not really chocolate at all since it doesn’t contain any chocolate liquor (that’s the cocoa mass that makes chocolate, chocolate). White chocolate is made from cocoa butter, milk solids, milk fat, vanilla and sugar.
But I do like white chocolate paired with a strong flavor that has some bitterness or acidity to offset the sweetness. I love white chocolate with coffee or citrus fruits. One of my favorite holiday desserts is White Chocolate Cranberry Cheesecake. In that cake, tart cranberries are the perfect foil for the sweetness of white chocolate cheesecake and white chocolate ganache.
I’ve been playing around with White Chocolate Brownie recipes for the last few months trying to get just the right texture and sweetness. It took some trial and error, but I finally got a brownie that had fudgy brownie texture and was not greasy or too sweet.
Once I had the brownie that I liked, it was time to choose which flavor to pair with the white chocolate. I noodled around with a slew of flavor combinations. I’ll probably revisit a few that have promise for future recipes, but for this recipe I decided to use raspberries. Not only do raspberries pair wonderfully with white chocolate, but I knew that the bright-pink raspberries would be so pretty in the ivory brownies. Fluffy whipped-raspberry-ganache is a beautiful and tasty finish for these little lovelies.
Click through the slider to see step-by-step photos for making White Chocolate Brownies with Raspberries:
They’re pretty, aren’t they? Believe me, they taste as good as they look.
You might also like: