Traditional recipes

Raspberry and white chocolate brownies recipe

Raspberry and white chocolate brownies recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

This is my version of chocolate brownies. I've added in raspberries to give it the occasional tartness. These are very moreish but luckily the recipe makes around 25 (6cm x 6cm) squares.

Hampshire, England, UK

2 people made this

IngredientsMakes: 25 brownies

  • 150g dark chocolate, roughly chopped
  • 150g milk chocolate, roughly chopped
  • 250g butter
  • 300g muscovado sugar
  • 140g plain flour
  • 50g cocoa powder
  • 4 eggs
  • 75g white chocolate, chopped into small cubes
  • 200g raspberries

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Set the oven to 200 C / 180 C fan / Gas 6.
  2. In a saucepan combine the dark chocolate, milk chocolate, butter and sugar together over a low heat, stirring constantly until melted. Remove from the heat and allow the chocolate to cool.
  3. Sift the flour and cocoa powder into the cooled melted chocolate. Add the eggs, one at a time, stirring well after each addition. Fold in the white chocolate and raspberries.
  4. Line a medium baking tin with baking parchment. Then pour the brownie mixture in.
  5. Bake in the preheated oven to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool. Cut into squares and serve.


White chocolate and raspberries are optional and can be avoided if preferred however the brownies won't be half as good.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I didn't have raspberries and white choc so I made them with crushed digestive pieces and dried cranberries. They are very tasty! Only problem was the middle ones in my tin weren't cooked but the outer ones were done so I cut them and took the outer ones out to cool and put the middle ones back in although without the support of the others they leaked and, once cooked, looked a little...deflated! Aside from that, the taste is top notch. Think it's my oven as I always struggle to get chewy brownies-they're either cake like or raw!-23 Jul 2015

  • 5 oz. butter chopped
  • 7 oz. dark eating chocolate chopped
  • 1 c. caster sugar
  • 1 tsp. vanilla extract
  • 3 eggs beaten lightly
  • 1/2 c. plain flour
  • 1/2 c. self-rising flour
  • 3 oz. white eating chocolate chopped
  • 5 oz. frozen rasberries

Preheat the oven to moderate, 350 degrees Fahrenheit. Grease a deep 8-inch square cake pan, line base and two opposite sides with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate, and raspberries.

Spread the mixture into prepared pan bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.


  • ½ cup unsalted butter
  • ½ cup semisweet chocolate chips
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam
  • 1 ½ cups fresh raspberries
  • 2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 pinch kosher salt

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.

Make the brownies: Melt butter in a small saucepan over medium-low heat once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth set aside and allow the mixture to cool to room temperature.

Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl set aside.

Combine sugar and eggs in a large mixing bowl beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.

Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.

To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.

Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.

Carefully pull the brownies from the pan using parchment paper overhang place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

Recipe Summary

  • 1 pound white chocolate
  • 1 cup butter
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 4 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ cup raspberry jam
  • ½ cup sliced almonds

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.

Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.

Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.


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Raspberry & White Chocolate Brownies

The combination of raspberry and white chocolate has long been well-loved by those of you with a sweet tooth, so we couldn't believe we still hadn't tried it in a Lo-Dough brownie!

Needless to say, it works a treat - sure, it adds a few more calories and carbs, but the brownies are so low in both already, that you've got the room to add pretty much whatever you like! Go wild - You're still eating brownies for under 100 calories!

Prep Time
Cook Time
Nutritional Information Per Brownie
  • Calories: 97 calories
  • Fat: 4.3 g
  • Carbohydrates: 7.1 g
  • Fiber: 7.1 g
  • Protein: 3.6 g
  • Sugar: 5.4 g


1. Make the Lo-Dough Brownie Mix as per the packet instructions, gently folding in the white chocolate and raspberries at the end

2. Add the mix to your lined tin, and bake for 25 minutes at 190C.

4. Allow to cool (as per the instructions) and then cut into 9 portions and serve.

Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.

What could i replace the white chocolate chips with?

I love the white chocolate chips in this. They add the perfect little burst of sweetness, with the raspberries.

We highly recommend trying them. However, if you don’t prefer them, or have them on hand, we have a few other recommendations for you:

  • Oreo’s
  • Reese’s
  • Twix
  • Snickers
  • M & M’s
  • Milk Chocolate Chips
  • Caramel bits
  • Grasshopper Cookies
  • Andes Mints
  • Candy Canes (great for Christmas or a seasonal dessert)
  • Ice Cream (vanilla, chocolate, strawberry, mint chocolate chip, etc.)

You could also remove the raspberries, if you don’t like to combine your fruit with your dessert. I personally love it, but I know it’s not for everyone.

White Chocolate Raspberry Cheesecake Bars

Tips and Tricks for Recipe Success:

  • I use full-fat cream cheese for the cheesecake layer and highly recommend you doing the same. These cheesecake gets a lot of flavor and texture from the fat in this ingredient, so using a fat-free or reduced fat replacement will result in a less creamy cheesecake layer.
  • Be sure to use block cream cheese (also known as brick style cream cheese), not the scoopable cream cheese that comes in a tub.
  • Cream cheese should be super soft before blending! I suggest leaving it on your counter for at least one hour, maybe two, depending on the temperature of your home.
  • Fresh raspberries work best for the raspberry swirl. The raspberry puree may be made one day in advance and stored in the fridge until needed.
  • For both the brownie and cheesecake layer it’s important your eggs and egg yolk are at room temperature. Cold ingredients will not incorporate evenly or bond, meaning batters made with cold ingredients don’t come together smoothly. To bring cold eggs to room temperature in a jiffy, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!
  • You will need dark chocolate for brownies and white chocolate for the cheesecake layer. Use any quality brand you know and trust! I used Ghiradelli 60% Dark Chocolate for the brownies and Ghiradelli White Chocolate for the cheesecake.
  • Don’t over bake! The cheesecake should have a little jiggle in the middle when you pull it from the oven.

I’ll see you soon with a savory recipe to balance out all this sweet, but for now, enjoy this white chocolate raspberry cheesecake brownie insanity. xoxo

More Cheesecake Recipes:

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

It took months of testing to get the perfect White Chocolate Brownie

I played around with White Chocolate Brownie recipes for a couple of months trying to get just the right texture and sweetness.

Because white chocolate is pretty sweet, I needed to reduce the amount of sugar in the recipe. 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&rsquoll 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, 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.

They&rsquore pretty, aren&rsquot they? Believe me, they taste as good as they look.

You might also like these recipes for the brownies&rsquo cousin, Butterscotch Ripple Blondies and Malted Milk Blondies

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

White Chocolate and Raspberry Blondies!

Easy, Delicious, Fruity and Chocolatey… What more could you want?! White Chocolate and Raspberry Blondies that everyone will adore and love!

So a few months ago I posted my version of some delicious White Chocolate & Pistachio Blondies and they were such a hit! So many of you have made them and enjoyed them, and this made me extremely happy! However, this meant I knew I should and kinda had to do another Blondie recipe after SO many requests.

Therefore, these babies were born. As a blondie is basically a brownie but without the chocolate theme in the batter, I went with the same recipe as my White Chocolate & Pistachio Blondies, just switching the Pistachios for the Raspberries, some Freeze Dried Raspberries, and a touch of vanilla.

I made a few of these before posting as I wanted to make sure I had them right. The first time I made them I used about 275g of Fresh Raspberries in the batter, and I found that they were very squidgey after they’d eventually finished baking. I reduced the amount to 200g, and added the Freeze Dried Raspberries so there was enough flavour, and it worked perfectly. I then made them 3 times that week and they baked the same each time, always ended up delicious. These aren’t the most solid of Blondies ever, but thats why I love them, they’re delicious, soft and gooey.

You can obviously just whack some White Chocolate and Raspberries in to any old Brownie recipe such as my Terry’s Chocolate Orange Brownies, just without the Chocolate Orange, and they would be delicious too. However, I like that these aren’t Dark or Milk Chocolate themed? That may sound slightly weird coming from someone that adores ALL kinds of chocolate, but honestly, these are perfect the way they are. You could bake them for much longer than specified to get a dryer and more sturdy Blondie, but I like them softer compared to solid.

I decided to film this delicious treat as a video as I know you guys are loving them, and I want to grow my Youtube channel as much as I possibly can to help keep this blog going. It was definitely fun to film these, and I had a little monkey of a Puppy trying to help by waiting for any dropping crumbs by my feet.

Needless to say, he was disappointed when this didn’t happen. My Trusty Taste Testers and myself however seriously enjoyed these every time I made them, and I trust their opinions. I’m sure if Rolo was allowed to eat such things, he would have approved as well. I hope you guys love this recipe! Enjoy!