These white chocolate brownie bars are made with white chocolate and topped with a whipped cream cheese raspberry swirl topping.
This guest blog post is brought to you by Kala Boulard of Almonds and Apricots.
I know 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. In fact, they are closely 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 brownies alter ego with a cream cheese raspberry twist!
What You’ll Need:
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.
Vanilla Extract: LorAnn Oils Organic Madagascar Vanilla is my personal favorite and I use it every day in my kitchen!
All-purpose Flour: I use King Arthur unbleached all-purpose flour, but any standard all-purpose flour will work here.
Salt: kosher salt, or flaky sea salt works best!
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
Raspberry Flavoring: LorAnn Oils Raspberry Bakery Emulsion is the best way to flavor your raspberry desserts or treats. Using it in this frosting is so delicious!
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!
Scroll to get the recipe below!
White Chocolate Raspberry Swirl Brownies
These white chocolate brownie bars are made with white chocolate and topped with a whipped cream cheese raspberry swirl topping.
Ingredients
For White Chocolate Brownie:
3/4 cup butter
4 ½ ounces white chocolate chopped
1 ½ cups granulated sugar
3 large eggs (room temperature)
3 tsp LorAnn Oils Organic Madagascar Vanilla Extract
1 ½ cup all-purpose flour
½ teaspoon salt
For Raspberry Cream Cheese Swirl:
8 ounces full fat cream cheese, cold
1 3/4 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon LorAnn Oils Madagascar Vanilla Bean Paste
1 teaspoon LorAnn Oils Raspberry Emulsion
½ cup raspberry preserves (or raspberry compote)
Directions
For White Chocolate Brownie:
- Preheat the oven to 350°F. 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 overheat.
- 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 one hour.
For Raspberry Swirl Brownies:
- 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 Bakery 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 hours or over night, and enjoy!
