White Chocolate Brownies with Raspberry Glaze

The classic marriage of raspberry and white chocolate work beautifully in these rich, moist, fudgy white chocolate brownies topped with a sweet-tart raspberry glaze. A nice little indulgence.

We are making the fudgy brownies with standard cake ingredients and the glaze with just one ingredient – raspberry jam.

squares of raspberry glazed white chocolate brownies on plate.

I researched white chocolate brownie recipes and decided to use one from In Bloom Bakery. It got great reviews, it’s easy to double, you don’t need an electric mixer and it uses a pan size that most people have.

I made a few minor tweaks like adding a simple glaze and melting the chocolate in the microwave (I’m too lazy to do the double boiler thing).

For the glaze, I just warmed up the jam and spread it on. Sometimes, simplest is best. Yes, you need a good jam for this.

If you’re a white chocolate lover or looking for a change from traditional chocolate brownies, this recipe might be for you.

Bottom line: You can expect rich, moist, fudgy, ever-so-slightly-gooey white chocolate brownies with a raspberry glaze that adds a hint of tang to balance the sweetness.

Ingredients, tailored to your taste

white chocolate, eggs, sugar, flour, vanilla, butter, raspberry jam

White chocolate: For the best taste and texture, buy a good quality white chocolate bar such as Lindt, Ghirardelli, Guittard, Callebaut or Valrhona. Or good white chocolate chips labeled “white chocolate” or “white couverture” that contain cocoa butter, sugar and milk solids.

Raspberry jam is the single ingredient needed for the glaze. A good quality jam is best. I like the Bonne Maman brand from France because it is has an intense raspberry flavor, all natural ingredients and no artificial coloring or added preservatives. It also has very few seeds.

Variations:

  • Try a different jam or preserves such as strawberry, blackberry or apricot.
  • Instead of a jam glaze, try something different like an orange glaze with icing/confectioner sugar, orange zest and a splash of orange juice. Keep in mind that white chocolate brownies are quite sweet so a bit of tartness is welcome.
  • Add 1/2 cup chopped macadamia nuts, other toasted nuts or dried fruit.

Step by step instructions

melted butter and white chocolate in dish.
Melt the white chocolate and butter in the microwave. Stir until smooth.
eggs, sugar, vanilla in mixing bowl.
In a mixing bowl, mix together eggs, sugar and vanilla with a whisk until light and smooth.
brownie batter in mixing bowl.
Stir in white chocolate mixture. Add flour and mix just until combined.
brownie batter in square pan lined with parchment.
Pour batter into a parchment lined pan.
baked brownies in pan.
Bake for about ~30 minutes. Cool completely.
raspberry glazed brownies on cutting board.
Heat jam in microwave for 30 seconds, adding a few drops of water if needed. Spread glaze over brownies.
pile of raspberry glazed cut up white chocolate brownies on plate.

Tips

Use the right amount of flour. In baking, always use the spoon and sweep method. Spoon the flour into a measuring cup, then level it off by sweeping across the top with a knife. Too much flour will make the brownies dense and dry. You want a fudgy center.

Buy good quality white chocolate like Lindt, Ghirardelli, Guittard, Callebaut or Valrhona. Look for at least 20% cocoa butter for the creamiest, richest, intense taste.

Don’t omit the salt. You need a little bit of salt to bring out the flavor in the white chocolate and help balance the sweetness.

Don’t overbake the brownies or they will become dry. If you want moist, fudgy brownies, under bake them slightly.

Recipe FAQs

How can I tell when the brownies are done?

Your brownies are baked when a toothpick or cake tester inserted in the center comes out clean (no batter clinging to it) and the surface is golden brown and slightly springy to the touch.

Can I use white chocolate with creamy centers to make brownies?

You can use a white chocolate bar with a creamy white chocolate center to make brownies, but they will take about 12-14 minutes longer to bake. I bought creamy-centered Lindt white chocolate by mistake once and the brownies turned out fine with the extra baking time.

Is white chocolate real chocolate?

Depends who you ask. Legally, white chocolate is considered a chocolate or real white chocolate if it contains at least 20% cocoa butter. Some therefore argue that white chocolate is a type of chocolate. Others argue it’s not a real chocolate because it doesn’t taste like one.

Why are white chocolate brownies yellowish in color?

White chocolate brownies may have a yellow tinge because of the natural yellow pigments found in cocoa butter and the egg yolks used in the recipe.

What to serve with brownies

For me, the brownies would be perfect with a cup of coffee or tea, a glass of cold milk or a flute of champagne.

If you want to add a bit more decadence (as if they need more), serve a dish of ice cream with a brownie on top. Or pipe on our decadent 3-minute chocolate buttercream icing.

For a more balanced pairing (aka lower calorie), try serving the brownies with a berry bowl or an easy tropical fruit salad.

Shortcuts

Although the raspberry jam glaze is made with one ingredient in 30 seconds, you can skip the glaze and serve the brownies plain or with powdered sugar.

Make ahead

Store the brownies at room temperature in an airtight container for 4-5 days. Or freeze them for up to 3 months.

pile of raspberry glazed cut up white chocolate brownies on plate.

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5 from 2 votes

White Chocolate Brownies with Raspberry Glaze

The classic marriage of raspberry and white chocolate work beautifully in these rich, moist, fudgy white chocolate brownies topped with a sweet-tart raspberry glaze. A nice little indulgence
Prep Time10 minutes
Cook Time30 minutes
cooling15 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 30 brownies

Ingredients

White Chocolate Brownies

  • 8 ounces good quality white chocolate bars, Note 1 break into small pieces
  • 3/4 cup salted or unsalted butter, cut into small pieces (1 1/2 sticks)
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups granulated white sugar
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all purpose flour, Note 2 (use scoop and sweep to measure)
  • 3/4 teaspoon kosher salt (or 1/4 tsp if using salted butter)

Raspberry Glaze

  • 1/3 cup good quality raspberry jam or preserves (e.g. Bonne Maman)

Instructions

  • HEAT OVEN TO 350F/177C and PREPARE PAN: Line a 9×9 inch/23×23 cm baking pan or 7×11 inch/18×28 cm pan with parchment paper. Tip: Scrunch the parchment into a tight ball, unravel it, then place in pan. It will stay in the pan better.
  • MELT BUTTER AND WHITE CHOCOLATE: Put butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute. Stir. Microwave for 15 second intervals, stirring in between until smooth. Total time will be about 70-100 seconds. Set aside. Alternatively, melt in a double boiler, stirring, over medium-low heat.
  • MAKE BATTER: WHISK EGGS, SUGAR, VANILLA Whisk eggs sugar and vanilla extract in large bowl until pale and smooth. Add melted chocolate mixture and whisk until well combined. Fold in flour and salt with a rubber spatula, mixing gently just until combined. Don't over mix. Pour batter into prepared pan. Tap pan on counter to help batter settle evenly.
  • BAKE: Bake in center rack of oven for 29-33 minutes until your see a golden brown crinkle top and toothpick or cake tester comes out clean when poked in center of the fudgy brownies. Remove pan from oven and place on wire rack to cool completely.
  • MAKE RASPBERRY GLAZE: Warm 1/3 cup raspberry jam in microwave for 30 seconds. This is just to make it more spreadable. If too thick, stir in a teaspoon or two of water. Lift out brownies with parchment onto cutting board. Brush glaze over cooled brownies. Cut brownies into 30 squares (or make 20 larger squares if you like, but they are rich!).

Recipe Notes

  1. White chocolate optionsย – get a good quality white chocolate bar such as Lindt, Ghirardelli, Guittard, Callebaut or Valrhona. Or good white chocolate chips labeled “white chocolate” or “white couverture”. Look for 20% or more cocoa butter for the best results.
  2. How to measure flour correctly: Always use the spoon and sweep method. Spoon the flour into a measuring cup, then level it off by sweeping across the top with a knife. Too much flour will make the brownies dense and dry.
  3. Variations:
    • Try a different jam or preserves if you prefer such as strawberry, blackberry, cherry or apricot.
    • Instead of a jam glaze, try something different like an orange glaze with icing/confectioner sugar, orange zest and a splash of orange juice. Keep in mind that white chocolate brownies are quite sweet so a bit of tartness is welcome.
    • Another option is to keep the brownies plain or simply dust them with icing/confectioner sugar.ย 
    • Add 1/2 cup/50 grams chopped toasted nuts or dried fruit to the batter before baking.ย 
  4. Make Ahead: Store the brownies at room temperature in an airtight container for 4-5 days. Or freeze them for up to 3 months.ย 
ย 
Nutrition values are estimates based on 1 of 30 squares including the raspberry glaze.ย ย 
  • ย 

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 72mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 177IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.5mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
5 from 2 votes (2 ratings without comment)

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