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These White Chocolate and Raspberry Brownies make a great change from a classic chocolate brownie. The base is formed of white chocolate, and we don’t use cocoa powder. This creates a fudgy texture, like a brownie, but slightly lighter due to only using white chocolate.
The white chocolate base then balances so well with fresh raspberries and milk chocolate chips for a gorgeous treat. The honey in these can easily be swapped for any kind of sticky sweet syrup, like maple or golden syrups. If you’re thinking about adding in extra mix-ins/fruit/nuts, then GO for it! This a very versatile recipe for exactly that, meaning you can make them your own.
I am a huge fan of these brownies. They offer something different to the classic, and have always gone down a TREAT with my friends. They’re a perfect treat to have sitting in the kitchen for whenever you need a pick me up! I always make these in my stand mixer, and bake in a classic 8″ tin (like this one). As you can see from the photos, I always use bulldog clips (like these) to keep the baking parchment in place – it makes pouring the mixture in so much easier!
For my classic brownie recipe, click here. If you’re after more traybake inspiration, you could try this Baked Chocolate Brownie Cheesecake or these Rocky Road Brownies. For more baking inspiration, head on over to my Instagram.
White Chocolate and Raspberry Brownies
Ingredients
- 125 g White Chocolate Melted
- 75 g Light Brown Sugar
- 125 g Granulated Sugar
- 170 g Melted Butter
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 2 tbsp Honey or other sticky, sweet syrup
- 110 g Plain Flour
- 150 g Milk Chocolate Chopped
- 100 g Fresh Raspberries (Frozen work too)
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together the melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and honey and mix again.
- Now, add the melted chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Add the flour and fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped milk chocolate and raspberries.
- Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden.
- Let cool on a wire rack before slicing and serving!
