Brownies With White Chocolate Chips and Raspberries

Total Time
Prep 30 mins
Cook 20 mins

Raspberries and chocolate are a naturally inviting combination together. By incorporating the raspberry preserves into my brownie batter, I found the chocolate flavor became even further elevated. At the same time, the white chocolate chips contrasted well with the richness to create an explosion of flavor all around.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
  2. Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
  3. In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
  4. Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 – 10 minutes or until a toothpick comes out clean.
Most Helpful

I love raspberry so i add 1/2 teaspoon of Chambord to it ...they tasted wonderful

cablebaker January 09, 2011

They were good and extremely rich. I just didn't taste any raspberry in them at all. Maybe next time I'll add a little extra of the preserves. I also used sweetened preserves and 2% milk.

RachelB-KY September 13, 2009

Absolutely delicious! Everyone loved these!

PumpKIM June 14, 2009