Community Pick
Raspberry and White Chocolate Fudge Brownies
"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."
photo by kolibri
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
16 brownies
ingredients
- 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
directions
- 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.
Questions & Replies
-
I tried to make this & it didn't cook the entire pan was raw except a lil of the edges I baked it for the recommended time plus I had to put it back in after it cooled off . it cut fine it seemed done but as soon I went to pick up 1 of the squares I couldn't hold em they were so under baked they just acted like raw dough with a nice golden brown top. what did I do wrong I followed the directions exactly. I used a Ghirardelli premium white chocolate baking bar & the Ghirardelli premium baking chips/ morsels -
I was looking for a recipe that was as close to a fudge brownie & I found this recipe & others but there's 1 really close to this one except it has both brown sugar & granulated white sugar & no almond extract its on the lenoxbakery.com website & its called white chocolate raspberry blondies. Have u or anyone else added brown sugar? I'm gonna make both recipes but I just want the nice moist fudge texture. I don't want the dryer types of brownies like the ones n wrappers that come n a box n the snack cakes areas of the store)
Reviews
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Decadent! These are so rich and moist. I love to make goodies for my co-workers and this is one of their all time favorites. I have made this recipe several times and it always turns out perfect, just don't let the raspberries thaw before adding to the mix. I always double the recipe and bake in a 9 x 13 pan for 60-70 min until tests done. -
Delightful. I used a combination of white and semi sweet chocolate chips and topped the whole thing with melted white chips and a swirl of melted semi sweet chips. A wonderful use of raspberries and chocolate. Thanks for posting!
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Delicious recipe! Made with frozen raspberries so added 5 min to total baking time...Perfect! Many compliments on this dessert. -
Love these! <br/>I used frozen raspberries, as they tend to hold their shape better, and used choc chunks as opposed to choc chips, just out of personal preference and they taste amazing!<br/><br/>This was my first time baking using 'cups' as I am British and used to measuring out in grams, so I'm not sure if this is why I only managed to make enough mixture for 9, instead of 16. Nonetheless, they tasted very good! -
These were divine! I omitted the almond extract because of a nut allergy in our family, and added a handful of dark chocolate chips. They took the maximum time to bake. They were the perfect combination of sweet with tart little bits from the raspberries. This is going in my permanent collection. Thank you for the recipe, kolibri!
see 18 more reviews
Tweaks
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Used frozen raspberries and added 5 min to baking time.
RECIPE SUBMITTED BY
After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
