Last Updated on 27 June, 2026 by Elby | The Tasteful Pantry
Raspberry white chocolate brownies… aaah… fudgy chocolate brownie, tart raspberries and rich white chocolate… say no more!
The perfect indulgent treat. Bake them for the office morning tea, a birthday party, or just an afternoon treat. These brownies are delicious on their own, but you can elevate them with a scoop of vanilla ice cream or whipped cream, a drizzle of melted white chocolate or toasted chopped nuts. They also make a great homemade gift – just wrap them up in baking paper and tie with a ribbon for a thoughtful treat.
Tips For The Best Raspberry White Chocolate Brownies
- Frozen raspberries are best as they hold their shape – however fresh also work, as long as you are gentle when stirring them in.
- Don’t overmix the batter – Stir just until combined to ensure you get rich and fudgy brownies.
- Let them cool before slicing – It’s hard, I know… But this helps them set properly and makes slicing easier.
- Use the correct temperature – ensure the oven is not too hot. If it is, the raspberry chocolate brownies will burn and be undercooked (rather than just the right amount of ‘gooey’!).
With a stir, pour and bake method, these brownies are so easy to make and yet taste like something straight from a bakery. The raspberry and chocolate combo (one of my favourites), are a perfect match for good reason. The tartness of the raspberries balances out the richness of both the brownie itself and the white chocolate. With something that tastes so good, you can serve as a celebration treat or even share as a gift. But lets not forget, they are also ideal for satisfying that sweet craving.
Other Must-try Raspberry Or Brownie Style Treats
- rich Raspberry White Chocolate Slice
- the Best Triple Choc Brownies
- creamy no bake Raspberry Cheesecake
- fluffy Raspberry and White Chocolate Muffins
- fudgy Chocolate Crinkle Cookies
Feedback and More
Have you given the Raspberry and White Chocolate Brownies recipe a go? I’d love to hear how they turned out. Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other delicious Berry treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Raspberry White Chocolate Brownies
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 155 grams unsalted butter - melted and slightly cooled
- 80 grams cocoa powder - unsweetened
- 4 eggs
- 210 grams white sugar
- 1 ½ tsp vanilla extract
- 120 grams flour - plain, all-purpose
- 1 tsp baking powder
- ¼ tsp salt
- 150 grams white chocolate - roughly chopped (or chocolate chips)
- 125 grams raspberries - frozen (or fresh)
Instructions
- Preheat the oven to 140°C fan forced and grease and line a 28x17cm slice tin.
- Whisk the butter and cocoa together in a medium bowl, until lump free. Add the eggs and mix to combine.
- Using a wooden spoon, stir in the sugar and vanilla. Followed by the sifted flour, baking powder and salt. Stir until only just incorporated.
- Add the chocolate and raspberries and mix to evenly spread them throughout the batter.
- Scrape the batter into the prepared tray, using the spoon to spread to the edges. Place in the oven. For a slightly gooey centre: check the doneness at the 50 minute mark. It should have risen slightly, and a skewer will come out mostly clean. For a firmer brownie: cook for approximately 1 hour. A skewer should come out clean when ready. I like my brownies more on the underdone side, with a fudgier centre. 😋
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
