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Raspberry White Chocolate Brownies

This raspberry and white chocolate brownies recipe is an absolute winner — a deliciously gooey brownie packed with surprising bursts of sweet raspberry and creamy white chocolate. This brownie recipe is simply heaven.


10 - 10 serving

Total Time

Prep Time

Cook Time


  • chopped
  • chopped
  • 1 c. caster sugar
  • 1 tsp. vanilla extract
  • beaten lightly
  • 1/2 c. plain flour
  • 1/2 c. self-rising flour
  • chopped
  • 5 oz. frozen rasberries


Preheat the oven to moderate, 350 degrees Fahrenheit. Grease a deep 8-inch square cake pan, line base and two opposite sides with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate, and raspberries.

Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.

Turn out; cut into squares.

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