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White Chocolate Raspberry Brownies

Active time: 35 minutes minutes | Bake time: 40 minutes


I am a big lover of brownies, so when I saw a recipe somewhere for white chocolate brownies, I was so excited to make my own version of them. I took one of my own favorite brownie recipes and subbed the dark chocolate for white chocolate and replaced the cocoa powder with powdered sugar and voila; delicious white chocolate brownies. If you’re happy with plain white chocolate brownies, then you can leave them just the way they are, but I wanted to dress them and added dark chocolate chips and raspberry sauce which made them even more delicious.


Ingredients:

For the Brownie:

  • 110g (⅔ cup) white chocolate chips or baking chocolate chopped finely

  • 65g (4 tbsp) butter

  • 36g (3 tbsp) powdered sugar

  • 2 large eggs

  • 200g (1 cup) brown sugar

  • 1 tsp vanilla extract

  • 54g (¼ cup) coconut oil, melted and slightly cooled

  • 80g (¾ cup) all purpose flour

  • ¼ tsp baking powder

  • ½ tsp salt

  • 180g (1 cup) semisweet or dark chocolate chips

For the raspberry sauce:

  • 25g (⅛ cup) granulated sugar

  • 1 tsp cornstarch

  • 113g (1 cup / 4 ounces) fresh or frozen raspberries

  • 1 tbsp water

  • 2 tsp lemon juice



Directions:

  1. For the Raspberry Sauce: In a small saucepan, whisk sugar and cornstarch together until combined.

  2. Add raspberries, water, and lemon juice, then set the pan over medium heat. Stir about every minute until the mixture begins to bubble (around 7 minutes).

  3. Continue to cook at a boil for 2 minutes, until the mixture has thickened slightly. Set aside to cool.

  4. For the Brownies: Preheat your oven to 350°F. Line a 9x9 or 7x11 pan with parchment paper. Set aside.

  5. Place butter and white chocolate in a medium microwave-safe bowl. Microwave in 30-second increments until they are melted, mixing in between each microwave interval.

  6. Once butter and chocolate are melted, whisk in powdered sugar. Let sit for 10 minutes to cool.

  7. Meanwhile, in a large bowl, whisk together eggs, brown sugar, vanilla, and coconut oil.

  8. Pour chocolate mixture into the large bowl with the egg and sugar mixture and whisk until well combined.

  9. Fold in flour, baking powder, and salt until just combined. Add chocolate chips and fold in until just evenly distributed, try to avoid over-mixing.

  10. Pour brownie batter into your lined 9x9 or 7x11 pan.

  11. Spoon your raspberry sauce over the top of the brownie batter, then swirl through with a butter knife to distribute the raspberry sauce.

  12. Bake for 37-47 minutes, until the center is no longer jiggly when the pan is gently shaken. (NOTE: if you skip the raspberry sauce, they’ll probably need a shorter baking time. Check them around the 28 minute mark)

  13. Cool in the pan for 45 minutes, then use opposite corners of parchment paper to carefully transfer the brownie to a cooling rack.



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