Raspberry and White Chocolate Fudge Brownies
Indulge in a decadent fusion of flavors with these Raspberry and White Chocolate Fudge Brownies, a perfect balance of rich, fudgy dark chocolate and bursts of tangy raspberries. Enhanced with creamy white chocolate chips, this recipe takes classic brownies to the next level of indulgence. With just 20 minutes of prep time, these delectable treats are baked to perfection in 30 minutes, resulting in a luscious texture with a slightly crisp top and gooey center. Perfect for dessert or as a crowd-pleasing snack, these brownies are a delightful combination of sweet, tart, and chocolatey goodness. Serve them warm with a scoop of vanilla ice cream or enjoy straight from the tin—either way, they're an irresistible treat for chocolate lovers and berry enthusiasts alike.
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 150 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 125 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 150 grams raspberries (fresh or frozen)
- 100 grams white chocolate chips
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is thick and pale in color, about 2-3 minutes.
Gradually add the melted chocolate and butter mixture to the egg mixture, folding gently with a spatula until combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold in the raspberries and white chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking tin and spread it into an even layer.
Bake in the preheated oven for 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Remove from the oven and allow the brownies to cool completely in the tin before slicing into 12 equal squares.
Serve on its own or with a scoop of vanilla ice cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 616.6 g | 224% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 463.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 568 mg | 44% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 2936 mg | 62% | |
*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.
