Best Raspberry White Chocolate Brownies Recipes

Raspberry and White Chocolate Fudge Brownies image

Provided by kolibri

Categories Bar Cookie

Time 1h

Yield 16 brownies

Number Of Ingredients 10

6 ounces good quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup white chocolate chips
1 cup fresh raspberries or 1 cup frozen unsweetened raspberries, not defrosted

Steps:

Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
Cut into 16 squares. Transfer to platter and serve.

Raspberry White Chocolate Chip Brownies Recipe image

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
2 cups white chocolate chips
1 cup raspberry pie filling

Steps:

Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
Melt butter in a large saucepan.
Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
Add dry ingredients and mix until combined. Fold in white chocolate chips.
Spread half of the batter in a greased 9x13 inch baking pan.
Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
Bake for 30-35 minutes or until an inserted toothpick comes out clean.

Raspberry white chocolate brownies image

Provided by Grace Anders @Localgrace

Categories Cakes

Number Of Ingredients 10

6 ounce(s) white chocolate coarsley chopped
1 cup(s) all purpose flour
1/4 teaspoon(s) salt
1/2 cup(s) sugar
1/2 stick(s) butter or margarine
2 large eggs
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
4 ounce(s) white chocolate chips
1 cup(s) fresh or frozen (not defrosted) unsweetened rasperries

Steps:

Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth. Set aside to cool slightly. Stir flour and salt in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly. Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan. Cut into 16 squares. Transfer to platter and serve.