The idea for these brownies came about after we had some leftover raspberry sauce from our mini cheesecakes and what better way to use it up than to swirl it in some brownies. The flavor combination of chocolate and raspberries is perfect and adding in white chocolate makes this extra decadent. We also add in some toasted walnuts since we love that little crunch in each bite. Trust us, all of these flavors come together so well, the whole batch will be gone in a day.
Making these is also half the fun – dolloping and swirling the white chocolate and raspberry sauce is like a form of therapy and the final presentation is so pretty! The brownie batter is super easy to whip up so you can have a batch ready in just a few hours. The raspberry sauce can be made ahead of time and stored in the refrigerator for up to five days.
White Chocolate and Raspberry Fudgy Brownies
Ingredients
- 2 eggs at room temperature
- ¼ cup cocoa powder (21 g)
- ½ tsp baking powder
- ½ tsp instant espresso powder (optional)
- ½ tsp salt
- 8 tbsp unsalted butter (113 g)
- 5 oz milk chocolate bars (145 g)
- 1 cup sugar (200 g)
- ¾ cup all-purpose flour (90 g)
- ½ cup walnuts (58 g), toasted
- ¼ cup white chocolate chips (40 g), melted
- ¼ cup raspberry sauce (40 g)
Raspberry Sauce (makes ½ cup of sauce)
- ½ pint raspberries fresh
- ¼ cup sugar
- ¼ cup water
- 1 tsp lemon juice
Instructions
- To make the raspberry sauce, add the raspberries, sugar, water, and lemon juice to a small sauce pan over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for about 10 minutes, or until it has thickened.
- Remove the sauce from the heat and strain into a bowl and set aside. Discard the raspberry seeds.
- Preheat the oven to 350 F and grease an 8” x 8” baking pan with butter.
- For the brownies, mix the eggs, cocoa powder, baking powder, espresso powder, and salt together in a large bowl or in the bowl of your stand mixer until smooth.
- In a microwave safe bowl, melt the butter, milk chocolate bars, and sugar together either in the microwave or over a double-boiler on the stove. Heat up until the mixture is hot and shiny, but not bubbling.
- Add the butter mixture to the egg mixture and beat until it’s incorporated.
- Mix in the flour and walnuts until the walnuts are evenly distributed in the batter.
- Pour the batter into the prepared baking pan and spread evenly to the edges of the pan.
- Dollop the melted white chocolate and the raspberry sauce over the surface of the batter. Using a toothpick or a knife swirl them into the batter.
- Bake for 28-31 minutes until the middle looks just set or until a toothpick in the center comes out clean with a few crumbs on it.
- Let the brownies cool completely before cutting into them. Serve at room temperature.
