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raspberry ganache brownies

Raspberry Ganache Brownies

  • Author: Whitney Ingram
  • Total Time: 1 hour 5 minutes
  • Yield: 9 squares 1x


Let’s guild the lily and top some perfectly fudgy brownies with a luscious raspberry white chocolate ganache. Tart raspberry, creamy white chocolate and rich dark chocolate makes for the complete package!



For the brownies

  • 3/4 cup butter
  • 8 ounces semisweet chocolate, roughly chopped
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt

For the ganache

  • 6 ounces white chocolate, finely chopped
  • 1/3 cup heavy cream
  • 3 teaspoons powdered freeze-dried raspberries
  • 2 drops red food coloring


  1. Set oven to 350 degrees F. Spray an 8×8 inch pan with non-stick spray and line with a strip of parchment paper with a two-inch overhang on each side. Set aside.
  2. Set a heat-proof bowl over a pot of simmering water. Add butter and chopped chocolate. Stir occasionally, until butter and chocolate are melted. Scrape melted butter and chocolate into the bowl of a mixer. Add sugar and mix on low speed until combined. Add eggs and vanilla extract and mix on medium speed. Add flour, cocoa powder and salt and mix until well combined, being sure to scrape the sides of the bowl.
  3. Pour brownie batter into the prepared pan and smooth the top. Bake for 40-45 minutes. An inserted toothpick should still have some undercooked brownie sticking to it. Cool brownies completely.
  4. Once the brownies are cooled, prepare the ganache. Add heavy cream to a medium-sized bowl and microwave for 30-40 seconds, just until the cream is very warm to the touch. Add white chocolate and stir to coat the chocolate. Let sit for 1 minute. Whisk chocolate until smooth. If a few pieces of chocolate aren’t melted, add the bowl to the microwave for 15 seconds and whisk again.
  5. Once the white chocolate ganache is smooth, whisk in the raspberry powder and food coloring. Once combined, refrigerate for 20 minutes, until the ganache is thickened to a spreadable consistency.
  6. Remove the brownies from the pan, uncut, in one big square. Spread the raspberry ganache on top and refrigerate the brownies for an hour so the ganache firms up.
  7. Slice the brownies into 9 squares and enjoy!
  • Prep Time: 20
  • Cook Time: 45 minutes
  • Category: bar cookies and brownies
  • Method: baked

Keywords: brownies, white chocolate, raspberries, ganache