White Chocolate Raspberry Swirl Brownies

I know; you’re probably thinking- shouldn’t a white chocolate brownie be called a blondie? Actually no, a blondie has no white chocolate in them at all and in fact- they are closer related to a chocolate chip cookie than an actual brownie!

This recipe spins a classic fudgy brownie into a tangy white chocolate surprise. Think of these as the fudgy brownie’s alter ego with a cream cheese raspberry twist!

White Chocolate Raspberry Swirl Brownies with Raspberry Emulsion
3 bars of White Chocolate Raspberry Swirl Brownies in Plate
Ingredients of White Chocolate Raspberry Swirl Brownies

Butter: I use salted butter for this recipe but unsalted will also work. Always use high quality butter.

White Chocolate: I specifically use Ghirardelli white chocolate bars (not chips) for this recipe because I find it adds a nice creamy texture and melts well into the butter. Another great option here would be Lindt white chocolate bars.

Sugar: This recipe calls for white sugar.

Eggs: Large eggs work best here; be sure the eggs are at room temp before baking.

LorAnn Oils Madagascar Vanilla Extract: LorAnn Oils Madagascar Vanilla is my personal favorite and I use it every day in my kitchen! Click HERE to buy, and use my discount code KALA20!

All-purpose flour: I use King Aurthor Un- bleached all-purpose flour, but any standard all-purpose flour will work here.

Salt: kosher salt, or flaky sea salt works best!

White Chocolate Raspberry Swirl Brownies

Cream Cheese: Philadelphia Cream cheese is my GO- TO for the perfect fluffy frosting.

Heavy Whipping Cream: I love Kroger’s brand of heavy cream!

Powdered Sugar: Any Powdered sugar will work for this recipe

LorAnn Oils Raspberry Emulsion: LorAnn Oils Raspberry Emulsion is the best way to flavor your goodies, using it in this frosting is so delicious! Click HERE to buy, and use my discount code KALA20!

Raspberry Preserves: I used my favorite jarred raspberry preserves for this recipe, but you could absolutely make fresh raspberry compote and swirl that in the frosting instead!


  • Preheat the oven to 350f. Gease a 9×9- inch pan with butter or nonstick cooking spray and set aside.
  • Place butter and chopped chocolate in a microwave safe bowl and microwave in 30 second intervals until chocolate is fully melted, don’t over heat.
  • Whisk until fully combined. Set aside and allow to cool slightly on the counter.
  • In a separate bowl with an electric hand mixer, whisk together the sugar and eggs until well combined and the eggs start to look frothy.
  • Add in the melted chocolate mixture and mix until well combined.
  • Then fold the flour and salt until combined, there should be streaks of flour left in the batter, don’t over mix.
  • Pour the batter into the prepared baking pan and bake for 30 minutes, the center should be set but not firm.
  • Allow to fully cool on the counter for 1hr.
  • In the bowl of a stand mixer add the cream cheese, heavy whipping cream, powdered sugar, and vanilla. Mix on high until light and fluffy.
  • Remove about 1/3 of the cream cheese mixture to a small bowl and add LorAnn Oils Raspberry Emulsion and raspberry preserves and mix well.
  • You will have a white cream cheese mixture and a pink raspberry cream cheese mixture in separate bowls.
  • Carefully remove your white chocolate brownie from its pan and place on a cutting board.
  • With and offset spatula carefully dollop and spread the cream cheese topping all over the surface and smooth out.
  • Next dollop on the raspberry cream cheese mixture and white a tooth pick slowly swirl them together to create a beautiful raspberry swirl effect!
  • Allow to cool in the fridge for 3 hrs. or overnight, and enjoy!
White Chocolate Raspberry Swirl Brownies

White Chocolate Raspberry Swirl Brownies

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Author: Kala Boulard

Ingredients

White Chocolate Brownie

  • 3/4 cup butter
  • 4 1/2 oz white chocolate (plus extra if you wish to add more into the batter)
  • 1 1/2 cup granulated sugar
  • 3 large eggs (room temperature)
  • 3 tsp LorAnn Oils Madagascar Vanilla Extract
  • 1 1/2 cup AP flour
  • 1/2 tsp salt

Raspberry Cream Cheese Swirl

  • 8 oz full fat cream cheese, cold
  • 1 3/4 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp LorAnn Oils Madagascar Vanilla Extract 
  • 1 tsp LorAnn Oils Raspberry Emulsion
  • 1/2 cup raspberry preserves (or raspberry compote)

Instructions

For the White Chocolate Brownie

  • Preheat the oven to 350f. Grease a 9×9- inch pan with butter or nonstick cooking spray and set aside.
  • Place butter and chopped chocolate in a microwave safe bowl and microwave in 30 second intervals until chocolate is fully melted, don’t over heat.
  • Whisk until fully combined. Set aside and allow to cool slightly on the counter.
  • In a separate bowl with an electric hand mixer, whisk together the sugar, LorAnn Oils Madagascar Vanilla Extract, and eggs until well combined and the eggs start to look frothy.
  • Add in the melted chocolate mixture and mix until well combined.
  • Then fold the flour and salt until combined, there should be streaks of flour left in the batter, don’t over mix.
  • Pour the batter into the prepared baking pan and bake for 30 minutes, the center should be set but not firm.
  • Allow to fully cool on the counter for 1hr.

For the Raspberry Cream Cheese Swirl

  • In the bowl of a stand mixer add the cream cheese, heavy whipping cream, powdered sugar, and LorAnn Oils Madagascar Vanilla Extract. Mix on high until light and fluffy.
  • Remove about 1/3 of the cream cheese mixture to a small bowl and add LorAnn Oils Raspberry Emulsion and raspberry preserves and mix well.
  • You will have a white cream cheese mixture and a pink raspberry cream cheese mixture in separate bowls.

Assembly

  • Carefully remove your white chocolate brownie from its pan and place on a cutting board.
  • With and offset spatula carefully dollop and spread the cream cheese topping all over the surface and smooth out.
  • Next dollop on the raspberry cream cheese mixture and white a tooth pick slowly swirl them together to create a beautiful raspberry swirl effect!
  • Allow to cool in the fridge for 3 hrs. or over night, and enjoy!

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[…] These sticky rolls come together in a pinch and can easily be made ahead of time to wow a crowd. If you’re a fan of fruity chocolate desserts, you should also checkout the recipe for these White Chocolate Raspberry Swirl Brownies. […]