This morning I woke up with a clear mission💡: to create the best white chocolate raspberry brownie recipe. If you are a true chocolate addict, you know that a perfect brownie needs to be dense and moist on the inside (fudgy), have a shiny crinkle crust on top, and be packed with high-quality cocoa powder.
After a bit of research, a quick stop at KitchenShop for an 8-inch (20 cm) square baking pan, and a visit to dm for one secret ingredient, I got to work in the kitchen. The result? Exactly the brownie I’d been craving! 🤩
Why freeze-dried raspberries are the secret to perfect brownies
When you add fresh or frozen raspberries to brownie batter, they release extra moisture as they bake. While they’re delicious, that additional liquid can make brownies softer and cake-like instead of dense and fudgy.
The perfect solution? Freeze-dried raspberries. They deliver an intense raspberry flavor with a subtle tartness without changing the texture of the batter. On top of that, chunks of creamy white chocolate create the perfect sweet contrast, making every bite even more irresistible.
Tips for Perfect Raspberry Brownies:
- Don’t overbake the brownies: Brownies continue cooking from residual heat after you take them out of the oven. A toothpick inserted into the center should come out with a few moist crumbs attached, not completely clean like it would with a sponge cake.
- Let them cool completely: I know it’s tempting to dig in right away, but brownies need at least one hour to cool in the pan before slicing. This helps them set properly and gives you those clean, bakery-style squares.
If you enjoy creative fruit desserts, you’ll also love my Brownie Sandwich Cookies with Mango Ganache and Raspberry.
Raspberry White Chocolate Brownies: The Secret to a Perfect Fudgy Texture
A simple raspberry white chocolate brownie recipe, perfect for dark chocolate lovers. Freeze-dried raspberries add an intense, slightly tart raspberry flavor without affecting the texture of the batter. The result is a rich, dense, and fudgy brownie with a delicate crackly top and creamy chunks of white chocolate.
Ingredients
2 large eggs + 1 egg yolk, at room temperature
100 g granulated sugar + 50 g light brown sugar
55 g all-purpose flour
25 g unsweetened cocoa powder
100 g unsalted butter (at least 80% fat)
125 g 70% dark chocolate
100 g white chocolate
1 pinch of salt
1 pinch of baking powder
2 x 2 ml Dr. Oetker vanilla extract ampoules
25 g freeze-dried raspberries
Fresh raspberries, for garnish (optional)
Directions
- Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir gently until the mixture is completely smooth and melted. Remove the bowl from the heat and let it cool for a few minutes, until just warm.
- In the bowl of a stand mixer, combine the eggs, egg yolk, granulated sugar, brown sugar, and vanilla extract. Mix for 1-2 minutes. Be careful not to overmix, as you don’t want to incorporate too much air into the batter. The goal is a dense, fudgy brownie, not a light and fluffy cake.
- Add the melted chocolate and butter to the egg mixture, followed by the flour, cocoa powder, baking powder, and salt. Mix just until everything is fully combined and no dry streaks remain.
- Fold in 80 g of the white chocolate and the freeze-dried raspberries using a spatula.
- Pour the batter into a parchment-lined 8-inch (20 x 20 cm) square baking pan. Sprinkle the remaining 20 g of white chocolate over the top for an extra beautiful finish. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Remove the brownies from the oven and let them cool completely in the pan for at least 1 hour. Slice into perfect squares, garnish with fresh raspberries, and enjoy with family and friends! 😁