White Chocolate Brownie Recipe

Prepare and preheat

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2–3 cm overhang to lift the brownie out later; grease lightly if desired.

Melt chocolate and butter

Place the chopped Swiss white chocolate and butter in a heatproof bowl set over a small saucepan of barely simmering water (double boiler). Stir occasionally until fully melted and smooth, about 4–6 minutes. Alternatively, microwave in 20-second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.

Mix eggs and sugar

In a separate bowl, whisk the granulated sugar and whole eggs together until combined and slightly pale, about 1–2 minutes. Whisk in the vanilla extract.

Combine chocolate with egg mixture

Slowly pour the slightly cooled melted white chocolate and butter into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth batter.

Fold dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt. Gently fold the dry mixture into the chocolate-egg batter using a rubber spatula just until incorporated; do not overmix. The batter should be thick and glossy.

Add walnuts and raspberries

Fold in about three-quarters of the chopped walnuts, reserving a small handful for the top. Gently fold in the fresh raspberries, trying not to crush them—use a gentle hand to keep some whole berries.

Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved walnuts over the surface. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not bake until fully dry; you want a fudgy, warm center).

Cool slightly

Remove the pan from the oven and place on a wire rack. Let the brownie cool in the pan for 15–20 minutes to set slightly; this makes slicing easier while keeping the center warm and gooey.

Slice and plate: Using the parchment overhang, lift the brownie from the pan and transfer to a cutting board. Trim edges if desired and cut into 8 equal squares while still slightly warm.

Plate each square on individual dessert plates. Add one scoop of vanilla bean ice cream beside or on top of each warm brownie square so it begins to melt slightly.

Arrange seasonal fruits (about 50 g per plate) beside the brownie and ice cream. Dust lightly with powdered sugar if desired and garnish with mint leaves.

Serve immediately so guests enjoy the contrast of warm, fudgy white-chocolate brownie with cold vanilla ice cream and fresh fruit.