Raspberry and white chocolate brownies

Raspberry and white chocolate brownies


1 person made this

About this recipe: This is my version of chocolate brownies. I've added in raspberries to give it the occasional tartness. These are very moreish but luckily the recipe makes around 25 (6cm x 6cm) squares.

MiaMakes Hampshire, England, UK

Makes: 25 brownies

  • 150g dark chocolate, roughly chopped
  • 150g milk chocolate, roughly chopped
  • 250g butter
  • 300g muscovado sugar
  • 140g plain flour
  • 50g cocoa powder
  • 4 eggs
  • 75g white chocolate, chopped into small cubes
  • 200g raspberries

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Set the oven to 200 C / 180 C fan / Gas 6.
  2. In a saucepan combine the dark chocolate, milk chocolate, butter and sugar together over a low heat, stirring constantly until melted. Remove from the heat and allow the chocolate to cool.
  3. Sift the flour and cocoa powder into the cooled melted chocolate. Add the eggs, one at a time, stirring well after each addition. Fold in the white chocolate and raspberries.
  4. Line a medium baking tin with baking parchment. Then pour the brownie mixture in.
  5. Bake in the preheated oven to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool. Cut into squares and serve.


White chocolate and raspberries are optional and can be avoided if preferred however the brownies won't be half as good.

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Reviews (1)


I didn't have raspberries and white choc so I made them with crushed digestive pieces and dried cranberries. They are very tasty! Only problem was the middle ones in my tin weren't cooked but the outer ones were done so I cut them and took the outer ones out to cool and put the middle ones back in although without the support of the others they leaked and, once cooked, looked a little...deflated! Aside from that, the taste is top notch. Think it's my oven as I always struggle to get chewy brownies-they're either cake like or raw! - 23 Jul 2015

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