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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 49g Recipe makes 16 brownies) |
||
| Calories 187 | ||
| Calories from Fat 83 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 61mg | 2% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 23.7g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 17.2g | ||
| Protein 2.8g | 5% | |
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Raspberry and White Chocolate Fudge Brownies
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 raspberry or frozen unsweetened raspberries, not defrosted
Directions
1
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.2
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.3
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.4
Cut into 16 squares. Transfer to platter and serve.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Berries > Raspberries
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lil Sis
On Jan 5, 2009
These are so rich, moist and just plain delicious! I doubled the recipe and baked in a 9x13 pan for about 50 minutes. These make a very pretty dessert and are really quite easy to put together. Thanks for this wonderful recipe!
From: Digigirl
On Dec 8, 2008
Excellent recipe! I tried another white chocolate "brownie" recipe and it wasn't anything like a brownie, more like cake. This one actually has the great brownie or blondie texture I was looking for and wonderful, rich flavors. My boyfriend practically had an orgasm right there when he put some in his mouth and wanted to eat the whole pan by himself! Definitely a keeper. Thanks for sharing!
From: newspapergal
On Oct 13, 2006
This is a real winner. The brownies are excellent, with a really sophisticated flavor — the consistency of a fudgy brownie, but the mildness of white chocolate and then the pop of raspberry. The dough, as expected, is pretty thick, and once I added frozen raspberries, it got cold, and thicker and was hard to spread in the pan - but I worried for no reason. I doubled the recipe, baked in a 9x13 pan for 48 minutes, and they were *perfect*. I got rave reviews 
From: Dreamgoddess
On Jul 19, 2006
I adore raspberries and white chocolate together and these brownies didn't disappoint. Full of flavor and moist. Very yummy! Thanks for sharing the recipe!
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