Valentine’s Brownies

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Valentine’s Brownies are the perfect homemade treat. But let’s be honest these Raspberry and White Chocolate Chip Brownies would be delicious on any day of the year!

When I first made these Chocolate Brownies with Raspberries and white chocolate chips, I called them Valentine’s Brownies. Simply because it was Valentine’s Day, and they are a little tiny bit pink. 

But in all honestly, they aren’t particularly Valentinesy and should probably just be called White Chocolate and Raspberry Brownies and eaten all of the time!

We don’t really do Valentine’s day though, so it is kinda nice to bake something with the kids to mark the occasion, and an excuse to make gorgeous Chocolate Brownies with Raspberry is always cool!

These Chocolate Brownies with White Chocolate Chips are fudgy, gooey, and delightfully chocolatey. They are so rich and thick, adding raspberries just gives lovely bursts of refreshing light flavour. It’s the perfect mix. 

Why Bake for Valentine’s Day?

Well, any excuse in my house.

Homemade gifts are always lovely, and making Valentine’s Brownies is a cool way to involve the kids in your day of love. 

We often share a special meal on Valentine’s day, and finishing it off with Homemade Valentines Brownies is perfect. 

How Do You Know When Brownies are Cooked?

The thing with brownies is, you kinda want them slightly underdone. 

I always think that brownies to cake is a bit like a chewy cookie is to a crunchy cookie. 

Take the cookie out when the edges are firm, but the centre still looks a little soft and doughy and it sets to the most wonderfully chewy cookie. Bake for a few minutes longer so that the centre is also firm, and it will cool to a crunchy, still fabulous, cookie. 

Take a brownie out of the oven when the edges are coming away from the side of the pan, but the middle is still a bit on the wobbly side and it will set to the fudgiest gooey delectable brownie. If you’ve taken it out a few minutes too soon, and it’s just too underbaked, you can pop them in the fridge for an hour or so, and they kinda firm up and set. 

If you bake this Recipe for Raspberry and White Chocolate Brownies for a little longer so that the middle is firm and set, as they cool they’ll carry on cooking and you risk a cakier brownie. Which to be fair is still yummy. 

I take my Raspberry Brownies out of the oven when the sides are firm and pulling away from the tin, but the middle, while cooked on the surface, is still a little wobbly and underbaked. 

As my brownies cool, they carry on cooking and firm up.  If once cool they are too gooey when I cut them, I pop them back in the tray and leave them in the fridge for an hour to set before slicing. 

Should You Use Fresh Raspberries in Brownies?

Adding Raspberries to Brownies is a great way to add some flavour to your favourite sweet, sticky treat. But, raspberries aren’t always in season, don’t last long, and can be expensive. 

I often use frozen raspberries in my Valentine’s Day Brownies.

If you are using frozen raspberries, don’t thaw them first. This adds too much moisture. Just follow this recipe for valentines brownies as it is.

They might need a few minutes longer to bake, but you shouldn’t notice any other difference. 

Top Tips for Baking Valentine’s Day Brownies

Making brownies is easy once you get the knack. These are my top tips:

• Whisk your eggs and sugar until they are really fluffy. This takes longer than you might expect but keep going. Ideally, you want the volume to have increased, the mixture to be much paler and the mix to leave a trail for a few moments once you lift the whisk
• But, when you mix in the flour and cocoa, it’s better to undermix than overmix. Just stir until there are no massive, obvious lumps, and then stop
• Take your brownies out of the oven when they are slightly underdone and let them set as they cool
• If they are still a little too gooey, put them in the fridge to set further
• Use baking paper – they are very sticky!!
• Get to know your oven, and trust your senses. Check after 20 minutes, but they may need much longer, especially if your pan is smaller than mine and your White choc and raspberry brownies are thicker
• The skewer test doesn’t work with brownies. I actually find that if a skewer comes out clean, as you’d hope for with a cake, the brownies will be overbaked and cakey
• Fudgy brownies can be hard to cut. Let them cool, then slice with a sharp knife, wiping to clean off any bits of brownie whenever you need to

What You Need to Bake Valentine’s Brownies

You don’t need much to bake this Valentine’s Brownies Recipe. (All affiliate links)

• A baking tray. A brownie tin is ideal because it’s deep, but any baking tray that isn’t totally flat will do. I use this one most of the time. Just remember if your tray is significantly bigger or smaller, you’ll need to either adjust the bake time or the brownie ingredient quantities
• Baking paper. I use basic reusable sheets
• An electric whisk isn’t essential, but it does make getting fluffy eggs and sugar easier and faster

Valentine’s Brownies

Author NameAuthor: Donna

Valentine’s Brownies are the perfect homemade treat. But let’s be honest these Raspberry and White Chocolate Chip Brownies would be delicious on any day of the year!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sweets

Cuisine British

Servings 24 Brownies

Calories 219 kcal

Ingredients

  

• 200 g Butter or Margarine
• 200 g Dark Chocolate
• 250 g Caster Sugar
• 4 medium eggs
• 125 g Plain Flour
• 50 g Cocoa
• 150 g White Chocolate Chips
• 100 g Raspberries (fresh or frozen)

Instructions

 

• Grease a deep baking tray and line with baking paper.
• Preheat the oven to 180 degrees.
• Whisk the eggs and sugar for 5 minutes until they are light and fluffy (I use an electric whisk on high power) and set to one side.
• Gently melt the chocolate and butter over a bain-marie.
• Remove from the heat and fold in the sugar and eggs, until the colour is even.
• Sift in the flour and cocoa and stir until smooth.
• Tip in the white chocolate chips and stir until they are evenly spread.
• Pour half of this Valentine’s Brownies mixture into the lined baking tray and tilt to spread into the corners.
• Lightly press in the raspberries.
• Pour on the rest of the mixture, spreading with the back of a metal spoon so that the raspberries are covered, and the mixture is even.
• Bake Valentine’s Brownies in the oven for 20 minutes.

Notes

• Whisk the eggs and sugar until the mixture is pale, thick, and has noticeably increased in volume. This can take 5 minutes with an electric whisk and will take longer by hand.
• I bake my brownies in a greaseproof paper-lined baking tray that’s around 15″ by 10″ and an inch deep, so they are fairly thin. If your tin is smaller and your brownies thicker you may need to increase the bake time.
• Brownies have a fudgy texture if you take them out of the oven when the sides are coming away from the tin but the middle is still a little underdone, they will cook more as they cool, but if they are still too underdone put them in the fridge for an hour to set.
• Frozen or fresh raspberries are fine. If using frozen, don’t thaw first – add frozen. You might just need to bake your brownies for a few minutes more.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword brownies, valentines cake

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