Description
These raspberry white chocolate brownies are fudgy and flavorful, perfect for dessert.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour, sifted
- 3/4 cup raspberry jam
- 1/2 cup white chocolate chips
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, cocoa powder, and melted butter until smooth. Add eggs one at a time and mix well.
- Gradually stir in flour and salt until just combined; avoid overmixing.
- In another bowl, cream softened butter with sugars. Mix in eggs and vanilla extract before folding in remaining flour and white chocolate chips.
- Spread half of the brownie batter into the prepared pan. Dollop raspberry jam over it, then layer with cookie dough and drizzle remaining brownie batter on top. Swirl gently with a knife.
- Bake for 25-30 minutes until set but fudgy in the center. Let cool slightly before slicing.
Notes
- For best results, use room temperature eggs.
- You can substitute the raspberry jam with any other fruit jam if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 24g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg