Raspberry White Chocolate Brownies

Prep time:15 min
Total time:1 hr 5 min

Yield 16 to 24


2/3 cup Longo’s Salted Butter, cubed

5 oz unsweetened chocolate, chopped

3 Longo’s Enriched Coop Large Eggs

1 1/4 cups granulated sugar

1 tsp vanilla extract

1 cup plus

2 tbsp all-purpose flour

1/2 tsp baking powder

Pinch salt

3 oz white chocolate, thinly sliced

1/2 cup seedless raspberry spread (double the fruit preferably)

2 tbsp icing sugar


  • Melt butter and unsweetened chocolate
  • in large heatproof bowl set over pan of
  • hot (not boiling) water until about three- quarters melted. Remove from heat; stir until smooth. Let cool for about 10 minutes.
  • Whisk in eggs, 1 at a time, then sugar and vanilla. In separate bowl, mix together flour, baking powder and salt. In 3 additions, stir into chocolate batter. Fold in the white chocolate. Spoon about two-thirds of the batter into parchment-paper-lined 9 inch square baking pan; smooth top. Mix raspberry spread into remaining batter; spread over bottom layer.
  • Bake in preheated 350°F oven for about 25 minutes or until tester inserted in centre comes out with a few moist crumbs. Let cool in pan on rack. Cut into squares. (Make-ahead - Cover and store at room temperature for up to 4 days or freeze for up to 1 month.) Dust brownies lavishly with icing sugar to serve.

A dash of advice

For Raspberry Brownie Sundaes, top brownie squares with raspberry swirl ice cream and top with a quick sauce made with fresh or thawed frozen raspberries pressed through a sieve to remove seeds, then sweetened to taste.

Nutritional Information

Per serving (1/24th recipe): 180 calories
  • Protein 2g
  • Fibre 1g
  • Fat 10g
  • Sugar 18g
  • Carbs 24g
  • Sodium 80mg