White Chocolate Raspberry Swirl Brownies
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White Chocolate Raspberry Swirl Brownies

Product Code: R0700

These white chocolate brownie bars are made with white chocolate and topped with a whipped cream cheese raspberry swirl topping.

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Ingredients

For White Chocolate Brownie:
4 ½ ounces white chocolate, chopped
1 ½ cup granulated sugar
3 large eggs (room temperature)
3 teaspoons LorAnn Organic Madagascar Vanilla Extract
½ teaspoon salt

For Raspberry Cream Cheese Swirl:
8 ounces full fat cream cheese, cold
1 ¾ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon LorAnn Organic Madagascar Vanilla Bean Paste
1 teaspoon LorAnn Raspberry Bakery Emulsion
½ cup raspberry preserves

Directions

White Chocolate Brownie:
  1. Preheat the oven to 350°F. Grease a 9 x 9-inch pan with butter or nonstick cooking spray and set aside.
  2. Place butter and chopped chocolate in a microwave-safe bowl and microwave in 30 second intervals until chocolate is fully melted. Do not overheat.
  3. Whisk until full combined. Set aside and allow to cool slightly on the counter.
  4. In a separate bowl, with an electric hand mixer, whisk together the sugar and eggs until well combined and until the eggs start to look frothy.
  5. Add in the melted chocolate mixture and mix until well combined.
  6. Fold in the flour and salt until combined. There should be streaks of flour left in the batter. Do not over mix.
  7. Pour the batter into the prepared baking pan and bake for 30 minutes. The center should be set but not firm.
  8. Allow to cool fully on the counter for 1 hour.
For Raspberry Cream Cheese Swirl:
  1. 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.
  2. Remove about 1/3 of the cream cheese mixture to a small bowl and add LorAnn Raspberry Bakery Emulsion and raspberry preserves and mix well.
  3. You will have a white cream cheese mixture and a pink raspberry cream cheese mixture in separate bowls.
Assembly:
  1. Carefully remove your white chocolate brownie from the pan and place on a cutting board.
  2. With an offset spatula, carefully dollop and spread the cream cheese topping all over the surface and smooth out.
  3. Dollop on the pink raspberry cream cheese mixture and white cream cheese mixture, using a toothpick to slowly swirl them together to create a raspberry swirl effect.
  4. Allow to cool in the fridge for 3 hours or overnight and enjoy!
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