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
Servings (change as needed): 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 9x9 inch/23x23 cm baking pan or 7x11 inch/18x28 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!).
Notes
- White chocolate options - 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.
- 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.
- 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.
- Add 1/2 cup/50 grams chopped toasted nuts or dried fruit to the batter before baking.
- Make Ahead: Store the brownies at room temperature in an airtight container for 4-5 days. Or freeze them for up to 3 months.
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