Description
Make fudgy, bright brownies balancing creamy white chocolate with tart fresh raspberries, using simple Thermomix steps for a consistent texture.
Ingredients
Scale
- 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