Chocolate, White Chocolate and Raspberry Brownies

Chocolate White Chocolate and Raspberry Bites

Some people say I am a pretty sweet guy.  But I will never be as sweet, or as rich for that matter, as these brownies.   I knew I hit the mark when Brent walked into my home office with a mouth full of dark brownie bits to tell me how “oowie and goowie” my latest creation had become.

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.

Chocolate, White Chocolate and Raspberry Brownies
¾ cup plus 1 Tbl. flour
1 cup sugar
¾ cup unsweetened cocoa
1 tsp.  baking powder
¾ tsp. salt
1/3 cup sugar free raspberry preserves
1/3 cup skim milk
5 Tbl. unsalted butter
2 eggs
1/3 cup white chocolate chips

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.

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.

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.

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.

Authors Note:  By using sugar free preserves, I was able to control the sweetness of the brownies.  Also, I found the brownies were too rich when I used any type of milk beyond skim.  You can substitute water for the milk for a more cake-like brownie.


  1. Hi Gypsy. You can subsitute water for the milk, but it does come out caker than with the milk. If you have any suggestions on improving the recipe, feel free to let me know.

  2. I was really excited about this recipe, but the result turned out cakier than I’d hoped. I’m guessing the problem was the soy milk I used instead of skim – I’m mildly lactose intolerant, and while I’m okay with dairy products in baked goods, I don’t usually keep regular milk around. I will have to give this another shot with actual cow milk next time, because other than the cakiness the brownies had really great flavor.

  3. The combination of raspberry & chocolate are a match made in heaven!!

  4. I really like the sound of using white chocolate chips in brownies.

  5. these brownies sound absolutely divine! YUM!

  6. Those looks delicious..and decadent!

  7. Exactly, these are so good! You have to try them soon. They have the consistancy of fudge more then a cake brownie.

  8. Okay Cory, now you have really done it! I am definetly going to try this recipe a.s.a.p! They look so simple and most ingredients are in ones cupboard! They look delish! Raspberries and Chocolate YUM!

  9. sounds like the perfect combo.

  10. This sounds divine!! Another recipe that I have pretty much all the ingredients on hand . . .

  11. I spread the chocolate to about 13″ X 19″ and is was about 1/8″ thick. The amount of servings would be based on how big you break the shards.

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