White Chocolate-Raspberry Swirl Brownies

Servings: 8 brownies


  • 4 ounces Ghirardelli White Chocolate Baking Bar
  • 1/2 cups unsalted butter
  • 1 cup sugar
  • 1 pinch salt
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/3 cup raspberry preserves


  • Heat oven to 325°F.
  • Spray an 8-inch square baking pan with cooking spray. Line with parchment or wax paper, leaving the paper overhanging on two sides; spray again.
  • In heatproof bowl set over simmering water, melt chocolate and butter.
  • Stir in sugar and salt.
  • Whisk in eggs, one at a time; beat until smooth.
  • Add flour and whisk just until batter is smooth.
  • Pour batter into prepared pan.
  • Place raspberry preserves in plastic bag; cut a 1/2" diameter hole in one corner to make a piping bag.
  • Pipe lines of raspberry preserves across top of batter; cut a knife across lines to create a marble pattern. (Or drop teaspoonfuls of raspberry preserves on top of batter in pan. With a knife, swirl to create a marble pattern.)
  • Bake 35-40 minutes or until a cake tester comes out with just a few moist crumbs clinging to it.
  • Cool brownies completely; lift out of pan using overhanging paper as a handle and cut into 8 bars.

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