Raspberry and white chocolate brownies

This raspberry and white chocolate brownies recipe is an absolute winner - a deliciously gooey brownie packed with surprising bursts of sweet raspberry and creamy white chocolate. This brownie recipe is simply heaven.

  • 45 mins cooking
  • Serves 10
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Raspberry and white chocolate brownie


  • 150 gram butter, chopped
  • 200 gram dark eating chocolate, chopped
  • 1 cup (220g) caster sugar
  • 2 teaspoon vanilla extract
  • 3 eggs, beaten lightly
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 100 gram white eating chocolate, chopped
  • 150 gram frozen raspberries


  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a deep 19cm-square cake pan, line base and two opposite sides with baking paper.
  • 2
    Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
  • 3
    Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
  • 4
    Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
  • 5
    Turn out; cut into squares.

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