Bars + Brownies Summer

Raspberry White Chocolate Brownies

raspberry white chocolate brownies on white parchment paper with pink knife to the right

These brownies have officially made me a fan of white chocolate, something I vowed I went back and forth about for years.

The tart raspberry filling and the sweet chocolate swirled together is a perfect combination.

To keep the cream cheese swirl vibrantly pink, you can add a few drops of food coloring.

More Brownie Recipes:

raspberry white chocolate brownies on white parchment paper with pink knife to the right

Raspberry White Chocolate Brownies

Servings: 24 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
White chocolate brownies swirled with a delicious raspberry cream cheese filling. Easy to make and such a unique brownie to serve with their pink color!
Sarah Kieffer
4.12 from 9 votes
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Raspberry Swirl Filling

  • 3/4 cup [24 g] freeze-dried raspberries
  • 8 oz [226 g] cream cheese at room temperature
  • 1/3 cup [65 g] granulated sugar
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 1 large egg, room temperature
  • a few drops of red food coloring, optional

White Chocolate Brownies

  • 2 cups [284 g] all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 large eggs room temperature
  • 1 1/2 cups [300 g] granulated sugar
  • 1/2 cup [100 g] brown sugar
  • 1/4 cup [56 g] canola oil
  • 1 tablespoon pure vanilla extract
  • 8 oz [226 g] white chocolate
  • 8 tablespoons [1 stick or 113 g] unsalted butter at room temperature



  • In the bowl of a food processor fitted with a blade, process the freeze-dried raspberries until they reduce to a powder.
  • In a medium bowl, mix together the cream cheese, processed raspberries, sugar, flour, vanilla, and salt until no lumps remain. Add the egg and mix again until combined. Add the food coloring if using and mix to combine.


  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Grease a 9 by 13 in [23 by 33 cm] baking pan and line with a parchment sling.
  • In a small bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl, whisk together the eggs, granulated and brown sugars, oil, and vanilla.
  • Place the chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth.
  • Add the white chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.
  • Put two-thirds of the brownie batter in the prepared pan. Dollop the cream cheese and remaining brownie batter over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.
  • Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 28 to 34 minutes. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
  • Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan. Cut them into bars and serve. Store brownies in an airtight container at room temperature for up to 2 days.


I recommend using a good white chocolate, such as
Guittard’s white chocolate baking wafers or Valhrona Blond
Dulcey feves.
  • Reply
    Torty na zakaz Odessa
    Thursday, August 19, 2021 at 10:59 am

    I absolutely LOVE making homemade Ice Cream Sandwiches! I make them all the time at home. Something about them just makes me happy. And of course, I love your use of sprinkles!
    Thank you.

  • Reply
    Wednesday, August 18, 2021 at 1:56 am

    Amazing work!! Looking for more from you.

  • Reply
    Tuesday, August 17, 2021 at 10:38 am

    1 star
    won’t even make a correction. such arrogance. and won’t public this comment–no credibility here….

  • Reply
    Tuesday, August 17, 2021 at 10:25 am

    1 star
    disapointing…now ten days later, and no correction. Won’t make or follow.without credibility..
    Austin TX

  • Reply
    Saturday, August 7, 2021 at 4:49 pm

    Hi Sarah,
    There are some issues with this recipe. The cream cheese mixture says to incorporate a bunch of things that includes butter and vanilla, but they aren’t listed in the in ingredients. As an experience baker, I decided to omit the butter and take a guess at the vanilla. But wanted you to know this needs a slight correction.

4.12 from 9 votes (7 ratings without comment)

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