White Chocolate Brownies with Raspberries
White Chocolate Brownies! These extraordinary brownies are studded with raspberries and iced with whipped raspberry ganache! They might look a little fancy, but these are super easy to make.
Table of contents
Why these are the best White Chocolate Brownies
I tested this White Chocolate Brownie recipe for a months to get just the right texture and sweetness. I wanted a true fudgy brownie texture with delicate white chocolate flavor.
White chocolate is sweet and milky. Because it doesn’t contain any cocoa solids (cocoa powder) it behaves very differently than dark chocolate in baked goods.
It took some trial and error, but I finally got a white chocolate brownie that has fudgy brownie texture and is not greasy or overly sweet.
Not only do raspberries pair wonderfully with white chocolate, the bright-pink raspberries are so pretty in the ivory-colored brownies.
Fluffy whipped-raspberry-ganache is a beautiful and tasty finish for these little lovelies.
Ingredients
Ingredient Notes
- All Purpose Flour – There’s enough flour in the recipe to give the brownies structure and prevent them from becoming greasy.
- Sugar – Compared to a dark chocolate brownie, these white chocolate brownies have less sugar to balance the sweetness of the white chocolate.
- White Chocolate – Use a high quality white chocolate for the best results.
- Raspberries – Frozen raspberries are easy to press into the brownie batter. If you use fresh raspberries handle them gently so they don’t get crushed and mix into the batter. You want distinct pockets of raspberry in each brownie.
How to make White Chocolate Brownies
See the recipe card for detailed measurements and instructions.
- Mix the batter and spread it into the prepared pan.
- Dot the raspberries over the top then press them into the batter.
- Bake until a toothpick inserted in the center comes out with moist crumbs.
- Cool the brownies completely before icing.
- Combine the chopped white chocolate and scalding hot cream in a bowl. Do not mix.
- Strain the raspberries into the ganache then stir to combine.
- Set the ganache aside while you wait for the brownies to cool.
- Whip the ganache just before using.
- Immediately after whipping, spread the raspberry ganache over the brownies.
- Allow the ganache to set before cutting the brownies.
- If the edges become very brown, you can trim those off before cutting.
Storage
White Chocolate Brownies will keep at room temperature for 1-2 days. After that refrigerate or freeze the brownies to keep the ganache fresh. The brownies can be frozen with or without the frosting for up to a month.
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White Chocolate Brownies
Ingredients
- 10 oz all purpose flour (2 cups, see note)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 14 oz white chocolate (chopped)
- 8 oz unsalted butter
- 8 oz granulated sugar (1 cup)
- 4 large eggs
- 2 teaspoons vanilla extract
- 10 oz white chocolate chips
- 7 ½ oz frozen raspberries (1 ½ cups)
Whipped White Chocolate-Raspberry Ganache
- 4 oz heavy cream (½ cup)
- 10 oz white chocolate (chopped to pieces smaller than a pea)
- 2 ½ oz frozen raspberries (½ cup)
Instructions
- Generously butter a 13"x9" baking pan and line the pan with parchment paper in one direction. Preheat the oven to 350 °F.
- Whisk together 10 oz all purpose flour, ½ teaspoon salt and ½ teaspoon baking powder in a small bowl, set aside. Put 14 oz white chocolate and 8 oz unsalted butter into a microwave safe bowl. Microwave for 30 second intervals, stirring between each interval, until the white chocolate is melted.
- Stir 8 oz granulated sugar into the melted chocolate, then stir in 4 large eggs and 2 teaspoons vanilla extract. Add the flour and stir until it is completely incorporated. Fold in 10 oz white chocolate chips. Pour the batter into the prepared pan and smooth to an even layer. Dot 7 ½ oz frozen raspberries all over the surface of the brownies. Gently push the raspberries into the batter.
- Bake until the brownies are golden brown and a toothpick inserted in the center has moist crumbs but not raw batter. About 50-55 minutes. Cool completely before icing.
Whipped Raspberry Ganache
- Heat 4 oz heavy cream in the microwave until scalding hot. Pour the cream over 10 oz white chocolate. Do not stir.
- Defrost the 2 ½ oz frozen raspberries in the microwave until softened. Place a sieve over the bowl of ganache. Place the defrosted raspberries into the sieve. Press the raspberries with a spatula so they release their juice into the ganache, leaving the seeds in the sieve. Gently stir the ganache until completely combined.
- If there are still bits of unmelted white chocolate, remove ½ cup of ganache and heat it in the microwave for 30 seconds. Add the warmed ganache back to the bowl and stir until all the white chocolate is melted. Set the ganache aside at room temperature to cool until the brownies are ready to frost.
Finish the brownies.
- Use the parchment paper to lift the brownies out of the pan onto a cutting board. Peel off the paper.
- Whip the cooled ganache until it is light and airy but still soft enough to spread. Immediately spread the ganache onto the brownies and allow to set completely before cutting (see note).
- Use a long serrated knife to cut into 32 squares (for clean edges wipe the knife with a damp cloth between cuts)
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Gosh your blog is making me hungry and it’s too late to eat. I Love how cute these look. Way too pretty to eat.
These are adorable and delicious little bites of heaven! You can’t go wrong with raspberry and white chocolate!
White chocolate plus raspberries!? Come to me! And you’re right, those are so very pretty. I love the light pink on top with the bursts of bright raspberries inside.
Thanks, Monica!