Description
Indulgent white chocolate raspberry brownie fondant combines rich chocolate with tangy fruit for a luxurious dessert. Creamy ganache and fresh raspberries complete this irresistible French-inspired treat that you’ll savor with pure delight.
Ingredients
Scale
- 3 eggs
- 180 grams (6.3 oz) white chocolate, divided
- 90 grams (3.2 oz) granulated sugar
- 115 grams (4 oz) butter
- 90 grams (3.2 oz) flour
- 110 grams (3.9 oz) fresh or frozen raspberries
- 2 tsps liquid vanilla extract
Instructions
- Preparation: Preheat oven to 329°F (165°C) and line an 8 x 8 inch baking pan with parchment paper.
- Chocolate Melting: Create a double boiler and gently melt white chocolate until smooth, simultaneously liquefy butter in a microwave-safe container, allowing both to cool slightly.
- Mixture Blending: Vigorously whisk granulated sugar and eggs until light and frothy, then incorporate vanilla extract, melted butter, and smooth white chocolate, stirring until fully integrated.
- Batter Assembly: Sift flour into the wet ingredients, folding gently, then fold in chopped white chocolate pieces and fresh raspberries, cutting larger berries to ensure even distribution throughout the mixture.
- Baking Process: Pour batter into prepared pan, spreading evenly, and bake for approximately 30 minutes, tenting with aluminum foil if surface browns too quickly to prevent burning.
- Cooling and Serving: Remove from oven and let cool for 20 minutes to allow fondant to set, then carefully remove from pan, dust with powdered sugar, and optionally garnish with fresh raspberries for an elegant presentation.
Notes
- Chocolate Melting Technique: Use a double boiler to prevent chocolate from burning and ensure a smooth, glossy texture without seizing.
- Berry Distribution Trick: Cut larger raspberries in half to guarantee even flavor and prevent clumping in the brownie batter.
- Prevent Over-Browning: Cover the brownie with aluminum foil if the top turns golden too quickly, protecting the delicate white chocolate from burning.
- Cooling is Crucial: Let the brownies rest for 20 minutes after baking to help the fondant-like texture set and stabilize, creating a rich, moist consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 363
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg