Pure heaven!!!!! These are amazing!! I never tire of raspberries paired with white chocolate and this recipe is great!! I cannot believe that there is only 1/4 cup butter in this!!! They are gooey and dense, so good!! I used frozen raspberries and I'm glad because I think they are better for this. They blend better than fresh would and they give a little raspberry swirl effect. I did not use a non-stick pan either, just a gratin type dish. They did not stick at all with the butter on the dish. Also, I baked some sliced almonds on the top just to look pretty!! Love this recipe, will definitely make again and again!!!!
I made these last year, looking for something "different" to take to a family gathering. These were different, and good! I used a combination of fresh & frozen raspberries, and they turned out fine. I doubled the recipe, and these things were gone before any of the other desserts! Use a high quality white chocolate, grate and chunk some of it for texture.
Delicious way to use fresh raspberries from our yard. We will definitely make these again next year!
Loved this kolibri. Have made it 2 times using frozen raspberries which keep the brownies white. But I didn't add the berries to the mix. Instead put 1/3 on the bottom, add some mix and then a 1/3 more and finish off with the rest of the batter and the final 1/3 of raspberries. Loved the fudgy-ness and almond flavour.
Made these for some family that was staying at our house, they totally fell in love with these brownies. Super simple to mix up, I used the frozen raspberries, they turned out great and cheaper that fresh. Extra bonus. Will make these again!
I baked this for a charity cake sale at work and they disappeared in no time at all. They were so easy too
Wonderful! Quick, easy and SO good. Thanks for posting this!
This is a real winner. The brownies are excellent, with a really sophisticated flavor -- the consistency of a fudgy brownie, but the mildness of white chocolate and then the pop of raspberry. The dough, as expected, is pretty thick, and once I added frozen raspberries, it got cold, and thicker and was hard to spread in the pan - but I worried for no reason. I doubled the recipe, baked in a 9x13 pan for 48 minutes, and they were *perfect*. I got rave reviews ;)
I'm not a *huge* fan of white chocolate so I used semi-sweet chocolate squares with white chocolate chips. Followed everything else to a T, except I baked for about 50 minutes, but they still seem underbaked :( They still get 4 stars though because they were so delicious.
I adore raspberries and white chocolate together and these brownies didn't disappoint. Full of flavor and moist. Very yummy! Thanks for sharing the recipe!