Prepare to embark on a culinary journey that will transform your dessert game forever! These aren't just ordinary brownies—they're a symphony of rich chocolate, creamy white chocolate chips, and bursts of vibrant raspberries that dance together in perfect harmony. Imagine cutting into a fudgy, decadent brownie where each bite promises a luxurious blend of intense chocolate and tangy fruit, creating a dessert experience that's both sophisticated and irresistibly comforting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add the large eggs, one at a time, mixing well after each addition. Make sure the mixture is smooth and glossy.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the white chocolate chips gently, ensuring they are evenly distributed throughout the brownie batter.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- In a small bowl, gently mash the fresh raspberries with a fork. You want them slightly broken but still chunky. Spoon the mashed raspberries evenly over the brownie batter layer.
- Carefully dollop the remaining brownie batter over the raspberries, spreading it gently to cover them. Swirl the batter slightly with a knife to create a marbled effect.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for at least 10 minutes.
- After cooling, lift the brownies out of the pan using the parchment paper (if used) and cut them into 12 squares.
- Serve warm or at room temperature, and enjoy your delicious Brownie with White Chocolate Raspberry Orb!
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the batter—this keeps brownies tender and fudgy
- For extra lusciousness, use high-quality cocoa powder
- Allow brownies to cool slightly before cutting for clean, precise squares
- Store brownies in an airtight container to maintain moisture
- For an extra touch, dust with powdered sugar or drizzle with white chocolate ganache
- Use fresh, ripe raspberries for the most intense fruit flavor
- Line your pan with parchment paper for easy removal and clean cutting
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
