Brownies with White Chocolate Chips and Raspberries
Indulge in the perfect balance of rich decadence and fruity sweetness with these irresistible Brownies with White Chocolate Chips and Raspberries. This recipe combines velvety dark chocolate and a hint of cocoa for a moist, fudgy base, complemented by bursts of creamy white chocolate chips and the tart juiciness of fresh raspberries. Quick to prepare with just 15 minutes of prep time, these heavenly treats are baked to perfection in under 30 minutes. Ideal for dessert lovers seeking a unique twist on classic brownies, they deliver a combination of textures and flavors in every bite. Perfect for sharing at gatherings or savoring as a gourmet snack, these brownies are a delightful way to elevate any occasion.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 115 grams unsalted butter
- 175 grams dark chocolate (chopped or in chips)
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 units large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 100 grams white chocolate chips
- 150 grams fresh raspberries
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and chopped dark chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet mixture. Gently fold until just combined, being careful not to overmix.
Fold in the white chocolate chips until evenly distributed throughout the batter.
Gently fold in the fresh raspberries, being careful not to crush them too much.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not raw batter).
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 30.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
