Name: Raspberry White Chocolate Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 18 brownies
Cuisine: American
Ingredients: 170 grams butter; 250 grams white sugar; 100 grams light brown sugar; 3 eggs; 70 grams milk or dark chocolate; 65 grams cocoa powder; 1 tsp vanilla extract; 0.5 tsp salt; 1.5 cups frozen raspberries; 45 grams white chocolate chips; 90 grams all-purpose flour

Raspberry White Chocolate Brownies cover

From the Cook

1/2

Raspberry White Chocolate Brownies

Cookin’ with Sha Verified

Ingredients

Warning0 allergens identified

Instructions

Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.

The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes).

Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter. Mix thoroughly till there're no lumps in it and set it aside to cool.

Preheat the oven at 166C if you're using dark colour aluminum pan or at 176C if using lighter color aluminum pan.

Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper.

In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. This step is essential for achieving that shiny, crinkly top.

Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.

Add the all-purpose flour and salt and mix just until combined, avoid overmixing.

Fold in the white chocolate chips or chunks and raspberries until evenly distributed.

Pour the batter into the prepared pan and bake for about 30-40 minutes.

Begin checking at the 25 minute mark by inserting a knife into the center. The brownies are done when the edges are set and the knife comes out with a little batter still clinging to it. Depending on your oven, total bake time may be up to 40 minutes.

Let them cool down when they're done baking.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Don't Thaw Frozen Raspberries 🫐
Keep raspberries frozen until folding into the batter—thawing releases excess moisture that creates soggy brownies and bleeding colors. Dust them lightly with flour before folding to prevent sinking to the bottom.
Separate White and Dark Chocolate 🍫
Melt white chocolate chips separately from dark chocolate/cocoa to prevent seizing, then fold white chocolate in gently at the end for creamy pockets throughout the brownies.
Brown Your Butter First 🧈
Melt butter until it turns golden brown with a nutty aroma—this deepens the chocolate flavor and adds sophistication that elevates the entire dessert beyond standard brownies.
Use Room Temperature Eggs 🥚
Bring eggs to room temperature before beating to achieve better emulsification, creating a fudgier texture and more cohesive batter that incorporates all ingredients evenly.
Underbake for Maximum Fudginess ⏱️
Remove brownies when a toothpick inserted in the center shows a few moist crumbs (not wet batter)—residual heat continues cooking as they cool, resulting in perfect fudgy texture rather than cake-like dryness.