Indulge in these decadent White Chocolate Raspberry Brownies, a perfect balance of sweet, fudgy chocolate and bright, tart berries. The dense brownie base is studded with fresh raspberries that burst with flavor in every bite, while the silky white chocolate topping adds a luxurious finish. Ideal for afternoon tea, dessert parties, or simply satisfying a sweet craving, these petits fours are easy to assemble and impressive to serve. The combination of textures—from the chewy brownie to the smooth ganacheâÂÂmakes this a standout treat for any occasion.
Flo’S White Chocolate Raspberry Brownie Petit
Description
Indulge in these decadent White Chocolate Raspberry Brownies, a perfect balance of sweet, fudgy chocolate and bright, tart berries. The dense brownie base is studded with fresh raspberries that burst with flavor in every bite, while the silky white chocolate topping adds a luxurious finish. Ideal for afternoon tea, dessert parties, or simply satisfying a sweet craving, these petits fours are easy to assemble and impressive to serve. The combination of textures—from the chewy brownie to the smooth ganache—makes this a standout treat for any occasion.Ingredients
Directions
-
Position a rack in the lower third of the oven and preheat to 325ðF (163ðC).
-
Line an 8-inch square baking pan with a double thickness of aluminum foil, ensuring the foil extends 2 inches beyond two opposite ends of the pan.
-
Fold the foil overhang down to form handles, then butter the bottom of the foil-lined pan.
-
Sift flour, baking soda, and salt together through a wire strainer onto a sheet of wax paper.
-
In a medium saucepan over low heat, melt 3 oz of unsalted butter.
-
Remove the saucepan from heat, add the finely chopped unsweetened chocolate, and let stand for 1 minute.
-
Whisk the chocolate and butter mixture until smooth.
-
Pour the chocolate mixture into a large bowl and let it stand for 5 minutes until tepid.
-
Whisk in the granulated sugar, brown sugar, and corn syrup until well combined.
-
Whisk in the eggs one at a time, followed by the vanilla extract.
-
Using a wooden spoon, stir in the flour mixture just until blended; do not overmix.
-
Using a rubber spatula, carefully fold in the 1/2 cup of fresh raspberries.
-
Spread the batter evenly into the prepared pan.
-
Bake for 25 to 30 minutes, or until a toothpick inserted 1 inch from the edge comes out with a few moist crumbs but no wet batter.
-
While the brownie bakes, make the topping: In a small saucepan, melt 2 oz of unsalted butter over low heat.
-
Remove from heat and add the chopped white chocolate, stirring until smooth and melted.
-
Once the brownie is baked, remove from the oven and spread the white chocolate ganache evenly over the top.
-
Garnish immediately with the remaining 1/2 cup of fresh red raspberries.
-
Allow the brownies to cool completely in the pan before lifting out using the foil handles and cutting into squares.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 701.5kcal
- % Daily Value *
- Total Fat 61.2g95%
- Saturated Fat 38.3g192%
- Cholesterol 161.2mg54%
- Sodium 611.8mg26%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 1.2g5%
- Sugars 0.2g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For best texture, let refrigerated brownies come to room temperature before serving.
Variations: You can use frozen raspberries if fresh are unavailable, but thaw and drain them well before folding into the batter to prevent excess moisture. Dark chocolate can be substituted for white chocolate in the topping for a different flavor profile.
Tips: Ensure eggs are at room temperature for better emulsification. Do not overbake the brownies, as they will continue to cook slightly in the residual heat of the pan.
