SarahThis raspberry white chocolate brownies quick dessert recipe is my daughter’s favorite brownies recipe and she loves to eat them every time I bake these for her. These brownies are so fudgy with the beautiful look of white chocolate and great delicious taste of white chocolate and fresh raspberries.
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This brownies recipe is kids friendly and they love to eat these brownies. Raspberries are very delicious and healthy fruit which make these brownies super in taste and good looking. Every time I get my hand on raspberries I made delicious and beautiful treats to enjoy.
Use of white chocolate makes it look great and adds a delicious taste and feel in these brownies. Try this raspberry white chocolate brownies dessert recipe in your home and serve with Milk to your kids and family.
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| Servings | Prep Time | Cook Time | Passive Time |
| 16 | 15minutes | 20minutes | 1:10hours |
| Servings | Prep Time |
| 16 | 15minutes |
| Cook Time | Passive Time |
| 20minutes | 1:10hours |
- 140 g white chocolate coarsely chopped
- 75 g unsalted butter cut into small pieces
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 g all-purpose flour
- 1/4 teaspoon salt
- 1 cup raspberries fresh
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Ingredients
Servings:
Units:
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Nutrition Facts
How to Make Raspberry White Chocolate Brownies Quick Dessert Recipe
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 38mg 13%
Sodium 46mg 2%
Potassium 44mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 0.3g 1%
Sugars 12g
Protein 2g 4%
Vitamin A 3%
Vitamin C 0.1%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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- Preheat oven to 350F/180C. Line the base and sides of an 8×8-inch baking pan with foil, leaving enough overhang on the sides for lifting the brownies out after baking.
- In a medium heat-proof bowl, place white chocolate and butter. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted. Transfer mixture to a large bowl, then add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla. Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
- Pour batter into prepared pan and smooth the top. Bake for 17-20 minutes, until top, is golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, which will make the brownies dry. Let brownies cool completely on a wire rack, then lift them out of the pan and cut into squares (or refrigerate until completely set for perfect cutting).
- Brownies can be kept at room temperature or in the refrigerator in an airtight container for up to 3 days. Alternatively, they can be frozen for up to 2 months, then thawed overnight in the fridge.
Serve and Enjoy with your family.
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