White Chocolate and Raspberry Brownies, delicious treats typical of American cuisine, named so because of the dark color, as they are usually made with dark chocolate. The recipe I’m sharing today is a revisitation of classic chocolate brownies.
This version of these cookies, in fact, uses white chocolate and raspberry jam, the perfect contrast for this delicious sweet. Obviously, since white chocolate is quite sweet, I reduced the amount of sugar and butter from the original recipe. Also, if you prefer, you can use fresh raspberries, when in season, adding 80 g to the batter and 80 g on the surface of the dessert.
Melt-in-your-mouth at the first bite and super delicious, these white chocolate and raspberry blondies are very quick and easy to prepare. Perfect also to use up Easter egg chocolate, which, like every year, lingers in my pantry without knowing how to reuse it. Curious to find out how to make them? Then let’s go to the kitchen together, because the white chocolate and raspberry brownies will be ready in a click!
If you’re interested in other dessert recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 456.00 (Kcal)
- Carbohydrates 52.27 (g) of which sugars 39.31 (g)
- Proteins 5.84 (g)
- Fat 26.00 (g) of which saturated 16.07 (g)of which unsaturated 9.01 (g)
- Fibers 0.51 (g)
- Sodium 56.88 (mg)
Indicative values for a portion of 103 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 80 g sugar
- 200 g white chocolate
- 100 g butter
- 95 g all-purpose flour
- 60 g raspberry jam
- powdered sugar (to taste)
Tools
- Mixer
- Bowl
- Cutting Board
- Knife
- Baking Pan square 8 x 8 inches
Steps
First, melt the butter in the microwave on high power, at 15-second intervals, stirring each time. Alternatively, you can melt it in a small saucepan on the stove. Meanwhile, finely chop the white chocolate. Once the butter is completely melted, add the chocolate and mix well so that it melts with the heat of the butter. Set aside and let it cool.
Separately, beat the eggs with the sugar using an electric mixer until light and frothy. Then add the white chocolate and butter, and continue to work the mixture with the electric beaters. Once combined, also add the flour, sifting it with a fine-mesh sieve.
Incorporate using the beaters, until you get a smooth, lump-free mixture. Line a square 8-inch pan with parchment paper that has been wet and squeezed. Pour the mixture and level the surface well. Then roughly distribute the raspberry jam.
Bake in a preheated oven at 350°F with static function for 30 minutes, using a toothpick test to check the doneness of the dessert. Cooking times are indicative, as they depend on the type of oven you have.
After the cooking time, remove the blondies from the oven and let them cool. Then, dust with powdered sugar and cut into cubes before serving.
Storage and Tips for White Chocolate and Raspberry Brownies
White chocolate and raspberry brownies can be stored in a cool, dry place for 2 or 3 days in a container with a lid or covered by a glass dome.
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FAQs for White Chocolate and Raspberry Brownies
Can fresh raspberries be used?
Yes, of course, you can use fresh raspberries instead of the jam. The amount to use is 160 g. Add half to the batter, after incorporating the flour, and the other half on the surface of the dessert, pressing lightly, before placing the pan in the oven.
