Fudgy brownies stuffed with fresh raspberries and topped with a healthy layer of raspberry buttercream frosting make the perfect easy decadent dessert.
A few weeks back, Remi decided to host a rum tasting with some friends. Being the responsible adult that I am, I thought it would be wise to ensure there were snacks to go along with all of that rum. We wanted our friends to be standing at the end of the day. So we broke out some cheese and crackers, chips and salsa, and someone even brought sloppy joe’s to the mix, but I always feel like there needs to be something sweet. And any excuse to bake is a good excuse.
I’d been dying to try to remake these delicious raspberry brownies Remi had made years ago for a foodie bachelor party he threw that were gooey filled with fresh raspberries in the middle, but I also wanted an excuse to use these freeze dried raspberries so I thought a thick layer of raspberry white chocolate buttercream would be a nice addition.
I whipped up a quick batch of easy brownie batter, layered half in a foiled lined and sprayed square baking pan. Then topped that layer with fresh raspberries. I used approximately 20 raspberries, but you can certainly fill up the pan.
Then I spread on the remaining brownie batter and baked for about 25-30 minutes. In the meantime, I made a raspberry white chocolate buttercream using crushed freeze dried raspberries, melted white chocolate, softened butter, and powdered sugar.
- 1/2 cup unsalted butter
- 3 oz unsweetened chocolate, finely chopped
- 1 cup sugar
- pinch of salt
- 2 large eggs, at room temp
- 1 teaspoon vanilla
- 3/4 cup cake flour
- 3/4 cup semisweet chocolate chips (optional)
- 20+ fresh raspberries, about 1 cup
- 1/4 (heaping) cup freeze dried raspberries, crushed fine
- 4 oz white chocolate chips
- 1-2 Tbsp milk, half & half or cream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- pinch of salt
Preheat oven to 350.
Line an 8 inch square baking pan with foil and spray with baking spray.
In a saucepan over low heat, combine butter and chocolate. Heat, stirring often, until melted. Remove from heat and stir in sugar and salt. Add eggs and vanilla and whisk until well blended. Sprinkle flour over mixture and stir until just blended. Fold in chocolate chips, if using.
Pour half of batter into prepared pan. Top with fresh raspberries. Spread on remaining batter.
Bake for 25-30 minutes or until a toothpick comes out almost clean. Be careful not to overbake.
Transfer to a rack to cool completely before icing.
Melt the white chocolate chips and milk in a microwave safe bowl for 15-20 second intervals until just melted. Combine with butterr, raspberries, and salt in a stand mixer fitted with paddle attachment. Mix until fluffy. Add powdered sugar 1 cup at a time until well incorporated. Add 1 Tbsp of milk or cream at a time if needed to thin out frosting.
Spread in a thick layer onto cooled brownies and cut into squares.
These turned out sweet and slightly gooey with a punch of bright raspberry flavor! The dark chocolate brownie was the perfect pairing for sweet raspberries and who doesn’t love a fudgy brownie topped with a healthy layer of frosting?
Enjoy! <3 K&R