White Chocolate Raspberry Brownies

Celebrate the 4th of July with these decedant white chocolate raspberry brownies, they’re sure to delight!

prep time: 15 mins
cook time: 40 mins
makes 16



  • 9oz (250g) white chocolate
  • 6 tbsp butter
  • ½ cup sugar
  • 2 large eggs, beaten
  • 1 tsp pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 5 oz (150g) fresh raspberries
  • equipment
  •  8in (20cm) square cake pan
  •  Parchment paper
  •  2 medium-sized bowls
  •  Saucepan
  •  Electric mixer
  •  Sieve
  •  Metal spoon
  •  Plastic spatula
  •  Knife



  1. Preheat the oven to 350°F (180°C). Grease and line the bottom of an 8in (20cm) square cake pan with parchment paper. 
  2. Break up the chocolate. Put 6oz (175g) in a bowl. Set the bowl over a pan of simmering water until the chocolate is melted and smooth. Cool slightly.
  3. Beat the butter and sugar together until fluffy in a medium bowl. Beat in the eggs and vanilla extract, then stir in the melted chocolate.
  4. Sift the flour and salt over the mixture and fold in. Then gently fold in the saved broken chocolate and raspberries. 
  5. Spoon the mixture into the pan, spread into the corners, then level with a plastic spatula. Cook for 30-35 minutes. Cool before cutting into squares.


Helpful Tips

  • Brownies should be firm on the outside but gooey and fudgelike on the inside. 
  • For a more festive approach, add blueberries for a true red, white & blue feel.

Excerpted from Complete Children’s Cookbook, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018. photos by Dorling Kindersley: Howard Shooter, 2018

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