White Chocolate Raspberry Swirl Brownies (Easy Bakery-Style)
These White Chocolate Raspberry Swirl Brownies are rich, fudgy, and beautifully marbled with sweet-tart raspberry flavor. Creamy white chocolate chips add contrast to the deep chocolate base, making this dessert both visually stunning and irresistibly indulgent.Perfect for holidays, parties, or anytime you want a bakery-style brownie at home, this recipe is easy to make and guaranteed to impress.
Ingredients
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ⅓ cup raspberry preserves or jam
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth and glossy.
- Add the granulated sugar and brown sugar, whisking until fully combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the flour and salt just until no dry streaks remain. Do not overmix.
- Stir in most of the white chocolate chips, reserving a small handful for the top.
- Pour the brownie batter into the prepared pan and spread evenly.
- Spoon small dollops of raspberry preserves across the surface of the batter.
- Use a knife or skewer to gently swirl the raspberry preserves into the batter, creating a marbled effect.
- Sprinkle the remaining white chocolate chips over the top.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft.
- Allow brownies to cool completely in the pan before slicing and serving.