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White chocolate and raspberry brownies cut up into squares on a wire cooling rack with the baking tray in the background.

White chocolate and raspberry brownies

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2.475 stars based on 317 ratings

These delicious brownies are so tasty with the white chocolate and raspberries marrying together perfectly.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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  • 200g 7⅛ oz White chocolate chopped
  • 115g 4⅛ oz Butter (unsalted)
  • 2 2 Egg(s) (free range)
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
  • 115g 4⅛ oz Raspberries fresh

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 190°C, (fan 170°C, gas mark 5). Line an 18cm (7 inch) square tin with baking parchment or greaseproof paper brushed with oil.

  2. Classic mode Step 2

    Put the butter in a saucepan and heat until melted. Remove from the heat. Add half the chocolate to the butter and stir until the chocolate has melted.

    Ingredients for this step

    • 115g 4⅛ oz Butter (unsalted)
    • 100g 3½ oz White chocolate chopped
  3. Classic mode Step 3

    In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.

    Ingredients for this step

  4. Classic mode Step 4

    Sieve the flour into the egg mixture and then and add the chocolate mixture. Fold in gently until smooth.

    Ingredients for this step

  5. Classic mode Step 5

    Half the remaining chocolate and add along with half of the raspberries.

    Ingredients for this step

    • 50g 1⅞ oz White chocolate chopped
    • 60g 2⅛ oz Raspberries fresh
  6. Classic mode Step 6

    Sprinkle remaining chocolate and fruit on top

    Ingredients for this step

    • 50g 1⅞ oz White chocolate chopped
    • 55g 2 oz Raspberries fresh
  7. Classic mode Step 7

    Bake for 35-45 minutes. Leave to cool before cutting into squares.