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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

Recipe #142210 | 1 hour | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: kolibri
Oct 21, 2005

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.

16 brownies (change servings and units)

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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Featured Reviews for This Recipe

From: DreamoBway

On Oct 12, 2009

These are absolutely decadent - the rich, buttery blondies, the hint of almond, and the tangy pop from the raspberries. This dessert has everything. My mom brought them to a family meeting, and my aunt was in the middle of a speech when she stopped and said, "Wow, these are good!" I think that means we have a winner! My only issue was that I doubled the recipe, put it in a 13x9, and after close to an hour of baking, they were still pretty gooey in the middle. I'll attribute that to my finnicky oven and not the recipe. Also, I subbed gluten free flour with excellent results. Thank you very much for posting!

0 people found this review helpful

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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!

3 people found this review helpful

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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

7 people found this review helpful

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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!

4 people found this review helpful

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Read all 16 reviews