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    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


    1. Heat oven to 325°F.

    2. 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.

    3. In heatproof bowl set over simmering water, melt chocolate and butter.

    4. Stir in sugar and salt.

    5. Whisk in eggs, one at a time; beat until smooth.

    6. Add flour and whisk just until batter is smooth.

    7. Pour batter into prepared pan.

    8. Place raspberry preserves in plastic bag; cut a 1/2" diameter hole in one corner to make a piping bag.

    9. 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.)

    10. Bake 35-40 minutes or until a cake tester comes out with just a few moist crumbs clinging to it.

    11. Cool brownies completely; lift out of pan using overhanging paper as a handle and cut into 8 bars.

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