Fresh raspberries, creamy white chocolate and decadent dark chocolate make these Raspberry and White Chocolate Brownies irresistible. Scroll down for the recipe.
I can’t believe its August already. This year is going so, so fast. It’s crazy to think this time last year we were stuck in the nightmare of trying to buy our new home. We’d had set back after set back and we were nervous it might never happen. 12 months on and we are settled in our beautiful home and making the most of our lovely garden.
We inherited a rather overgrown “out door space”! Whilst lots of it has been cut back and replaced with our own plants, we were able to tidy up and keep the fruit bushes and apple trees at the end of the garden.
The raspberry bushes in particular have gone absolutely mad and from early May we’ve been able to enjoy lots of fresh berries. Sadly the raspberry season is now coming to an end but not before I make one more batch of these Raspberry and White Chocolate Brownies!
What I love about the basic brownie batter is just how simple it is. Butter, chocolate and sugar all melted together before eggs and flour are added. There are no fancy techniques involved and minimal mess created.
Once you’ve mastered the basic brownie recipe you can adapt it and add any flavours you want. Nuts and cherries are a classic at Christmas, and I’ve even made Pumpkin Spice Blondies before around halloween. For something a bit more summery, I like to add plenty of fresh fruit and some white chocolate buttons to brighten things up!
As well as raspberries picked straight from my back garden, theres an extra surprise rippled throughout the brownie batter – raspberry coulis. This adds even more juicy, raspberry flavour to these delicious brownies.
The coulis also helps to keep a moist and fudgy centre!
If you want to use a storebought raspberry coulis I won’t tell any one. But, it is rather simple to make your own. Simply take 100g fresh raspberries, 25g caster sugar and a squeeze of lemon juice (no more than 1 tsp). Then all you need to do is whizz it up with a hand blender. Simple!
If you’re lucky enough to have fresh fruit to hand then I think it would be a crime not to stir whole berries through this batter. I like to chuck and handful over the top too just before popping the brownies in the oven. That way the brownies swell and crack around them. Their juices leak out into the batter which just tastes amazing. Plus it looks pretty cool too!
White chocolate is a bit of a tricky one to bake with. It has a tendancy to “catch” slightly when exposed to heat for prolonged periods of time. Personally, I don’t mind this. Especially as it can give a slightly nutty flavour.
To counteract this though I make sure I add LOTS of white chocolate buttons to the brownie mix. I save a small handful to sprinkle over the top immediately before they go in the oven and then I sprinkle another small handful over the top once they have finished baking. The buttons melt as the brownies cool which means you get two “shades” of white chocolate buttons on the brownie.
As much as I love bitter dark chocolate in a brownie, white chocolate is my favourite and adds extra sweetness to satisfy my sweet tooth.
Without further ado, here’s my recipe for Raspberry and White Chococlate Brownies!
- 200g unsalted butter
- 200g dark chocolate
- 200g dark brown sugar
- 4 medium eggs
- 130g plain flour
- 50g cocoa powder
- 150g fresh raspberries
- 100g white chocolate buttons
- Raspberry coulis
- Start by pre-heating your oven to gas mark 4.
- Line a rectangular cake tin with grease proof paper.
- Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.
- Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.
- Next, fold through the flour and cocoa.
- Then fold through 2/3rds of the raspberries and half of the white chocolate buttons.
- Pour half of the brownie batter into the tin.
- Drizzle over half the raspberry coulis and swirl into the batter.
- Pour over the remaining batter, drizzle on the remaining coulis and swirl again.
- Scatted the rest of the raspberries on to the top of the batter along with half of the remianing white chocolate buttons
- Bake in the centre of the oven for 30-35 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
- When fresh out of the oven scatter over the reamining white chocolate buttons and allow to cool before slicing and serving.
Pin it for later!
You’re going to want to make sure you have these brownies saved for when you get a chocolate craving! They take less than an hour to get from your cupboard on to your plate so make sure you’ve got the recipe to hand.
More brownie inspiration
If you like these, then you’ll love some of these recipes from fellow UK food bloggers:
- Black Forest Brownies from Sew White;
- Specunana Brownies from Fab Food For All;
- Peanut Butter Cookie Brownies from Emily’s Recipes and Reviews;
- Coconut Oil Brownies with Maple Roasted Sweet Potato from Veggie Desserts;
- After Eight Brownies from Casa Costello;
- Slow Cooker Cream Cheese Brownies from BakingQueen74;
- Superfood Brownies from The Petite Cook;
- Triple Chocolate Pretzel Brownies from Munchies and Munchkins;
- Black Velvet and Cheesecake Swirl Brownies from Tin and Thyme;
- Espresso Brownies from Mostly About Chocolate.