Do you ever crave that perfect bite where creamy sweetness crashes into bright, tart fruit? I live for that contrast, especially during those beautiful summers here in Vermont when the local berry patches are bursting. That’s exactly what inspired me when I developed these unbelievably fudgy Raspberry White Chocolate Brownies. I wanted an indulgent dessert that still felt vibrant, and honestly, the Thermomix made it spectacularly easy to achieve that perfectly smooth batter.
I remember pulling the first tray out. The raspberries were glistening like little ruby jewels against the golden top, and the whole kitchen smelled like melted butter and fruit—so comforting! I was thrilled when the first slice proved that the balance was spot-on: creamy white chocolate cut perfectly by that delicious berry tang, all wrapped up in a soft, moist, blondie-style base. These brownies genuinely feel lighter and more refreshing than a standard rich brownie, and they are now my absolute go-to for brunches or cozy weekend baking.
Why You Will Love These Raspberry White Chocolate Brownies
When I talk about these brownies with friends, I always lead with how satisfying they are without being too heavy. They just hit that sweet spot for a feel-good dessert. If you’re on the fence, here are the top reasons why I think these Raspberry White Chocolate Brownies will become your new favourite kitchen recipe:
- They nail that perfect texture—super fudgy in the center, just like a great blondie, but still moist and dense enough to hold together beautifully.
- The flavor profile is just stunning! You get that rich, sweet creaminess from the white chocolate balanced perfectly by the burst of tartness from the fresh raspberries.
- Thanks to the Thermomix method I follow, the clean, consistent batter means the raspberries stay looking gorgeous and don’t sink to the bottom of the pan!
- They look incredibly elegant on a platter! The pops of red look like little jewels against the pale brown base, making them ideal for spring gatherings or entertaining.
- While they taste absolutely luxurious, we’re keeping things balanced by using lovely fresh fruit—they feel like a slightly lighter comfort bake.
- Honestly, the preparation is shockingly quick and almost foolproof if you follow the timed steps in the Thermomix. It’s great for busy weekends!
If you enjoy this wonderful raspberry and white chocolate pairing, you absolutely have to check out my White Chocolate Raspberry Cookies recipe too—it uses similar flavor notes but in a different texture!
Essential Ingredients for Perfect Raspberry White Chocolate Brownies
Okay, let’s talk about what goes into these beauties because ingredient quality really shines through here, even in a simple recipe like this. When I created this recipe, keeping things balanced was key, and that starts right here with the list.
You absolutely need 115g of unsalted butter, and make sure your 3 large eggs are at room temperature—that’s my big tip for texture! Room temperature eggs emulsify much better into the sugar and fat mixture, which helps give us that perfect lift and that non-cracked surface we love. We use 175g of deep, rich 70% dark chocolate for that necessary background bitterness to counter the sweetness.
Then come the bright notes: 100–120g of lovely fresh raspberries and 100g of white chocolate, which you should coarsely chop. Throwing in extra white chocolate pieces on top makes them look professional! Don’t forget the 45g of all-purpose flour, Dutch-processed cocoa powder for that signature color, and just a tiny bit of fine kosher salt to make all these flavors really pop.
Expert Tips for Making the Best Raspberry White Chocolate Brownies
Achieving that perfect, deeply fudgy center while keeping your fruit looking beautiful takes just a couple of small tricks. Baking is all about understanding how your ingredients behave, especially when you’re aiming for that blissful texture in your Raspberry White Chocolate Brownies. Trust me, watching friends devour the first tray makes these extra steps worth it!
My biggest piece of advice, especially if you’re looking for that melt-in-your-mouth quality that defines a great brownie, is to pay strict attention to the time. We don’t want cake; we want chewiness! Also, make sure you check out my post on chocolate peppermint bread for more tips on handling chocolate batters if you need them.
Achieving the Signature Fudgy Texture in Your Raspberry White Chocolate Brownies
This is where you decide if you want maximum fudge or just slightly firmer edges. If you are after that classic, gooey center—the kind that barely holds itself together? Pull them out right around the 25-minute mark. Seriously, go check them then. They will look slightly underdone, but that’s okay!
If you prefer your fudgy brownies to be a little sturdier, perhaps for transporting to a picnic or setting up neatly on a dessert table, let them bake closer to 30 or 33 minutes. The key, no matter what, is that when you test them, the center shouldn’t come out totally clean. A few moist crumbs clinging to your test skewer? That’s perfection. Anything wetter than that, and you risk a soupy mess after cooling.
Speaking of cooling, do not skip this step! Seriously, this is perhaps the number one mistake people make with rich brownies. They are too excited, cut them too soon, and end up with smears instead of squares. Let these cool completely—I mean fully, maybe an hour or two on the counter. Cold brownies slice like a dream, giving you those beautiful, clean edges.
Step-by-Step Instructions for Your Raspberry White Chocolate Brownies Using Thermomix
Using the Thermomix for these Raspberry White Chocolate Brownies takes so much guesswork out of the process. It’s brilliant for getting that incredibly shiny top we all want! It’s really about following the machine’s timing, but remember you still need to be gentle when we add the dry stuff later on. You might also find my other Thermomix dinner recipes helpful for getting comfortable with the different settings!
Before you even think about adding ingredients, preheat your oven to 175°C (350°F). Then, line that 8×8 inch pan completely with parchment paper. Leaving a little overhang on the sides helps you lift the whole slab out later—you’ll thank me when it’s time to slice!
Melting Chocolate and Mixing the Base for Raspberry White Chocolate Brownies
First up, get cozy with the machine. Pop the 115g of butter and the 175g of chopped dark chocolate right into the bowl. You want to run this for 4 minutes at 60°C on speed 2. After you quickly scrape down the sides, give it another 20 seconds on speed 3 until it looks absolutely glossy. That means it’s perfectly smooth.
Next, add all that 250g of granulated sugar and mix for just 20 seconds on speed 3.5. This specific quick blast is what helps set up that beautiful, crackly, shiny crust on top of your brownies. After that, carefully put in your 3 room temperature eggs and mix only for 20 seconds on speed 3. Keep an eye on it—we don’t want it fluffy, just combined!
Folding in Dry Ingredients and Topping the Raspberry White Chocolate Brownies
Now, this is where technique matters! Add the 45g of flour, the cocoa powder, and the salt. You switch to the reverse setting for this part! Mix for only 10 seconds on speed 2 reverse. If you need a tiny bit more mixing, do a quick 5 seconds on speed 2 reverse. The absolute rule here is to stop as soon as you don’t see white streaks of flour anymore. Overmixing flour in brownies is how you end up with cake, not fudge!
Gently mix in your 100g of coarsely chopped white chocolate using the spatula and the reverse setting for about 5 seconds. Pour that gorgeous batter into your waiting pan. For the grand finale, scatter an extra handful of white chocolate chunks over the top, and then gently press those fresh raspberries onto the surface. Don’t push them deep, just nestle them right on top so they bake beautifully.
Pop it in the oven and bake for 25 to 33 minutes, remembering that shorter time means fudgier results!
Ingredient Notes and Substitutions for Raspberry White Chocolate Brownies
One of the great things about having a reliable base recipe like this is knowing which ingredients you can swap around when you’re mid-bake and realizing you’re out of something! For these Raspberry White Chocolate Brownies, almost everything is flexible, but there is one or two things I really insist on for maximum flavor and texture.
Let’s talk fruit first: fresh raspberries are my passion because, in Vermont, they taste like sunshine! But I know not everyone has access to them year-round. If you need to use frozen ones, don’t thaw them first! Just toss the frozen berries in a teaspoon of flour right before you mix them in. This light coating helps stop the excess icy moisture from bleeding into the batter while baking and keeps them from sinking quite so much into the chocolate base.
The Magic of Dutch-Processed Cocoa Powder
You’ll notice I specified Dutch-processed cocoa powder in the ingredients list, and I really hope you stick to that. Why? Because it makes a difference, especially when we aren’t using baking soda as a leavener here! Natural cocoa powder is more acidic, and while it’s great for traditional chocolate chip cookies, Dutch-processed cocoa has been alkalized.
What does that mean for your Raspberry White Chocolate Brownies?
This creates a much deeper, darker, more mellow chocolate color and flavor overall. The result is a treat that looks just like a classic, rich brownie, even though the base is technically closer to a blondie! That contrast rounds everything out so beautifully against the bright white chocolate and tart raspberry.
White Chocolate Chopping Matters
When it comes to the white chocolate, please buy good-quality baking bars, not chips if you can help it. White chocolate chips have stabilizers in them so they hold their shape perfectly when baked. We don’t want that here!
We want meltiness! Coarsely chop the 100g of main so you get glorious, creamy puddles mixed throughout the batter. Then throw on extra chunks as a topping to create defined pockets of pure sweetness. If you use chips, you’ll just end up with little white dots instead of satisfying pockets of melted goodness.
Serving Suggestions for Raspberry White Chocolate Brownies
These brownies are already such a visual treat with the pops of red against the subtle blonde base, but elevating the presentation makes them seem extra special for any brunch or gathering. I always focus on keeping the overall vibe fresh and uplifting, which is easy when you start with such colorful ingredients!
When I bring these to potlucks here in Vermont, I usually serve them subtly so the natural beauty speaks for itself. They work so well because they aren’t overly heavy like a sticky dark chocolate brownie, making them perfect for a mid-day treat.
When you’re ready to serve, make sure they are completely cool so the slices are neat, like the ones you see in my pictures. A slightly warm brownie will just turn into a delicious puddle on the plate, which is fun, but not always ideal for serving company!
- For a simple, elegant look, dust them lightly with powdered sugar just before serving. The white sugar contrasts beautifully with the baked raspberries, making that red color really pop.
- If you want to lean into the nutty side, try sprinkling some toasted, slivered almonds over the top right after you dust them. That little bit of crunch is fantastic against the soft crumb.
- To make it feel like a real dessert moment, serve a square alongside a tiny scoop of vanilla bean ice cream that’s just starting to melt—the resulting creaminess is divine next to the tart berry flavor.
- Coffee pairings are wonderful here! Since the flavor profile is bright, they go amazingly well with a light roast coffee or even a sparkling pink lemonade if you’re serving them in the afternoon.
- If you’re making a larger dessert spread, these look fantastic next to something lighter, like my strawberry tartlets. It keeps the theme bright and fruity!
Honestly, though, they stand up perfectly well all on their own. They are sweet enough that they don’t need much fuss!
Storage and Keeping Your Raspberry White Chocolate Brownies Fresh
Okay, so you’ve managed to wait for them to cool (which is the hardest part, I know!), and now you have this gorgeous slab of Raspberry White Chocolate Brownies. How do we keep that fudgy texture locked in so they taste just as good tomorrow?
The good news is that because of all that lovely butter and the white chocolate, these stay incredibly moist for days. When it comes to real storage, I lean towards keeping things simple, just like in the Vermont farmhouse gardens where the inspiration came from—no fancy airtight containers needed!
For keeping them fresh for immediate eating, room temperature is actually my top recommendation. If you slice them and store them in a fairly standard container—just make sure it has a lid—they should be absolutely perfect for about 3 to 4 days. Use a container that keeps some humidity in but isn’t completely suffocating the pan. I usually just layer short strips of parchment paper between the layers if I have to stack them.
Now, if you’ve made a huge batch and need to keep them longer than four days, you can absolutely refrigerate them. Pop them in an airtight container and they’ll happily chill out for up to a week. Just be warned: the cold can make them a little harder and the texture less yielding. If you store them in the fridge, make sure to pull them out about an hour before you plan to serve.
That hour on the counter allows them to come back to room temperature, and that’s when the magic happens again. They soften up just right, and you get that wonderful, tender quality back. Seriously, these are actually better on day two! They settle overnight and the flavors meld so nicely. Reheating them in an oven for just five minutes at a low temperature (maybe 150°C) is also a great trick if you’re craving that just-baked sensation.
Frequently Asked Questions About Raspberry White Chocolate Brownies
I get so many wonderful questions whenever I post a treat like this! It’s exciting to see how many people are making these at home. Here are a few common things readers ask me about these fudgy blondie-style treats. If you have more questions about this or any of my other kitchen recipes, feel free to reach out!
Can I use frozen raspberries in this Raspberry White Chocolate Brownies recipe?
Yes, you absolutely can! I love using fresh ones from the farmer’s market, but sometimes you just have to work with what you have in the freezer stash. The absolute key here is not to thaw them first. If you thaw them, they release too much liquid, and that juice will bleed all over your beautiful pale batter, turning it pink and watery.
Instead, take your frozen raspberries and toss them really gently in about one teaspoon of all-purpose flour right before you fold them into the batter. That light coating creates a tiny barrier that helps prevent most of the bleeding and also keeps the berries from sinking quite so far down to the bottom of the pan. They still bake wonderfully!
What is the best way to get clean slices when cutting these brownies?
This is a crucial question because cutting them warm leads to absolute chaos—delicious chaos, but chaos nonetheless! Remember how I stressed letting them cool completely? That’s rule number one. They need to chill out on the counter for at least an hour, maybe two, until they are totally firm to the touch.
Once they are fully cooled, here is my trick for professional-looking squares: Use a very long, thin, sharp knife. Dip the knife into a tall glass of very hot water right before you make a cut, and then wipe the blade completely dry with a paper towel. The clean, hot blade glides right through the fudgy interior without dragging. Just heat, slice, wipe, and repeat for every beautiful cut!
Also, if you happen to be baking this recipe over in the UK or elsewhere using metric measurements, remember that cutting the cooled slab with a ruler helps ensure your uk recipes portions are all even!
Nutritional Snapshot of These Raspberry White Chocolate Brownies
I always love sharing the numbers because it proves that indulging in something delicious doesn’t have to derail your whole day! Since I focus on wellness-forward baking, I wanted to make sure these Raspberry White Chocolate Brownies fit into a balanced lifestyle.
Here’s a look at what you can expect per serving, based on slicing the pan into 9 generous portions:
- Calories: Approximately 350 per brownie
- Fat: 22g (with 14g saturated fat)
- Carbohydrates: 35g
- Sugar: 30g
- Protein: 5g
Now, keep in mind, this is absolutely an estimate for what I call an ‘Option A’ bake! If you use a higher cacao percentage dark chocolate, or if your white chocolate brand is particularly high in cocoa butter, those numbers can shift a little bit for you.
I find that knowing the breakdown helps when planning out the week. It’s wonderful to see that we are getting a bit of protein and fiber mixed in with the indulgence! If you are interested in more recipes that focus on feeling good and balanced eating, you should check out my favorite section on healthy recipe trends. Enjoy knowing exactly what is in your beautiful homemade treats!
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Raspberry White Chocolate Brownies
- Total Time: 1 hour 48 min
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Make fudgy, bright brownies balancing creamy white chocolate with tart fresh raspberries, using simple Thermomix steps for a consistent texture.
Ingredients
- 115 g unsalted butter
- 175 g dark chocolate (70%), chopped
- 250 g granulated sugar
- 3 large eggs (room temperature)
- 95 g all-purpose flour
- 45 g Dutch-processed cocoa powder
- 2.5 mL fine kosher salt (½ teaspoon)
- 100 g white chocolate, coarsely chopped
- Extra white chocolate pieces for topping
- 100–120 g fresh raspberries
Instructions
- Preheat your oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) pan with parchment paper.
- Add butter and dark chocolate to the Thermomix bowl. Heat 4 minutes at 60°C on speed 2. Scrape down the sides. Mix for 20 seconds on speed 3 until the mixture is glossy.
- Add the sugar. Mix for 20 seconds on speed 3.5 to help create the shiny top.
- Add the eggs. Mix for 20 seconds on speed 3. Do not overmix.
- Add the flour, cocoa powder, and salt. Mix for 10 seconds on speed 2 using the reverse setting. Scrape down and mix for 5 seconds on speed 2 using the reverse setting if needed. Stop mixing as soon as the dry ingredients combine.
- Add the chopped white chocolate. Mix for 5 seconds on speed 2 using the reverse setting. Stir any remaining chocolate in with a spatula.
- Pour the batter into the prepared pan. Top with extra white chocolate chunks and gently press the fresh raspberries onto the surface.
- Bake for 25 to 33 minutes, depending on your desired texture. A 25-minute bake yields a fudgy center, while 30–33 minutes results in a firmer but still moist texture. The center should remain slightly soft.
- Let the brownies cool completely, about 1 to 2 hours, before slicing for clean cuts.
Notes
- For a fudgier brownie, bake closer to 25 minutes.
- Cooling completely before slicing helps achieve clean, even pieces.
- The Thermomix method helps keep the raspberries whole and evenly distributed.
- Prep Time: 15 min
- Cook Time: 33 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Keywords: Raspberry White Chocolate Brownies, white chocolate, raspberry, brownies, fudgy brownies, Thermomix recipe, baking, fruit dessert