Description
These White Chocolate Raspberry Swirl Brownies are rich, fudgy, and beautifully marbled with sweet-tart raspberry flavor. Creamy white chocolate chips add contrast to the deep chocolate base, making this dessert both visually stunning and irresistibly indulgent.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ⅓ cup raspberry preserves or jam
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth and glossy.
- Add the granulated sugar and brown sugar, whisking until fully combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the flour and salt just until no dry streaks remain. Do not overmix.
- Stir in most of the white chocolate chips, reserving a small handful for the top.
- Pour the brownie batter into the prepared pan and spread evenly.
- Spoon small dollops of raspberry preserves across the surface of the batter.
- Use a knife or skewer to gently swirl the raspberry preserves into the batter, creating a marbled effect.
- Sprinkle the remaining white chocolate chips over the top.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft.
- Allow brownies to cool completely in the pan before slicing and serving.
Notes
- Perfect for holidays and parties.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg