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    You are in: Home / Recipes / Raspberry and White Chocolate Fudge Brownies Recipe
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    Raspberry and White Chocolate Fudge Brownies

    Raspberry and White Chocolate Fudge Brownies. Photo by kolibri

    1/4 Photos of Raspberry and White Chocolate Fudge Brownies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    kolibri's Note:

    I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.

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    Ingredients:

    Yield:

    brownies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
    2. 2
      Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
    3. 3
      Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
    4. 4
      Cut into 16 squares. Transfer to platter and serve.

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    Ratings & Reviews:

    • on November 12, 2008

      55

      Delightful. I used a combination of white and semi sweet chocolate chips and topped the whole thing with melted white chips and a swirl of melted semi sweet chips. A wonderful use of raspberries and chocolate. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2014

      55

      Love these! <br/>I used frozen raspberries, as they tend to hold their shape better, and used choc chunks as opposed to choc chips, just out of personal preference and they taste amazing!<br/><br/>This was my first time baking using 'cups' as I am British and used to measuring out in grams, so I'm not sure if this is why I only managed to make enough mixture for 9, instead of 16. Nonetheless, they tasted very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2013

      55

      These were divine! I omitted the almond extract because of a nut allergy in our family, and added a handful of dark chocolate chips. They took the maximum time to bake. They were the perfect combination of sweet with tart little bits from the raspberries. This is going in my permanent collection. Thank you for the recipe, kolibri!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Raspberry and White Chocolate Fudge Brownies

    Serving Size: 1 (796 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 187.5
     
    Calories from Fat 83
    44%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.4 g
    27%
    Cholesterol 34.6 mg
    11%
    Sodium 61.8 mg
    2%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 17.1 g
    68%
    Protein 2.7 g
    5%

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