Description
Rich white chocolate raspberry brownies marry decadent chocolate with tangy fruit in a dreamy dessert. Sweet-tart raspberries and creamy white chocolate swirl through fudgy brownie layers, creating an irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 180g (6.3 ounces) white chocolate, divided
- 115g (4 ounces) butter
- 90g (0.44 cups) flour
- 3 eggs
- 110g (3.9 ounces) fresh or frozen raspberries
Sweeteners and Flavoring:
- 90g (0.45 cups) granulated sugar
- 2 teaspoons liquid vanilla extract
Instructions
- Prepare the oven environment by warming it to 165°C, ensuring an ideal baking temperature for the delicate brownie mixture.
- Transform butter into a smooth liquid state using microwave heating, setting the melted substance aside for later incorporation.
- Create a gentle heating environment using the double boiler technique to melt white chocolate, allowing it to transition into a silky, pourable consistency.
- Develop a rich base by vigorously whisking sugar and eggs until they become light and fluffy, integrating vanilla extract, previously melted butter, and molten white chocolate into a harmonious blend.
- Introduce flour and additional white chocolate fragments into the liquid mixture, stirring carefully to maintain a uniform texture without overmixing.
- Delicately incorporate fresh raspberries, gently folding them through the batter to distribute evenly without crushing the fragile fruit.
- Transfer the velvety mixture into a parchment-lined 20 x 20 cm baking pan, ensuring an even surface for consistent baking.
- Position the pan in the preheated oven, monitoring the brownie’s color and covering with aluminum foil if the surface browns too rapidly.
- Bake for approximately 30 minutes, achieving a perfect balance between a crisp exterior and moist interior.
- Allow the baked dessert to rest and cool for 20 minutes, enabling structural stabilization before carefully removing from the pan.
- Elevate the presentation by dusting with powdered sugar and garnishing with fresh raspberries, creating a visually appealing and delectable finale.
Notes
- Precise Temperature Matters: Maintain the exact 165°C oven temperature for perfect brownie texture and even baking.
- Chocolate Melting Technique: Use the double boiler method carefully to prevent chocolate from burning or seizing.
- Gentle Raspberry Incorporation: Fold raspberries delicately to prevent crushing and maintain their beautiful shape within the brownie.
- Foil Protection Trick: Keep aluminum foil handy to cover the brownie if it browns too quickly, ensuring a moist and soft interior.
- Cooling is Crucial: Let the brownie rest for 20 minutes before removing from the pan to help it set and prevent crumbling.
- Elegant Finishing Touch: Dust with powdered sugar and fresh raspberries for a professional bakery-style presentation that elevates the dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 353
- Sugar: 11g
- Sodium: 109mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg