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Raspberry Brownies with White Chocolate Icing on a white tray on a red napkin

Raspberry Chambord Brownies with White Chocolate Icing

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Rich and irresistible, these Raspberry Chambord Brownies with White Chocolate Icing are out of this world. I promise. These won second place in a national sugar company’s recipe contest!! 

Raspberry Brownies with White Chocolate Icing on a white tray on a red napkin

Raspberry Chambord Brownies

We have had lots of successes in the Skinny Chick test kitchen, but these Raspberry Chambord Brownies with white chocolate icing were a home run. Nick was home from college, so I decided to whip up some brownies before his arrival, but not any ordinary chocolate treat. I’ve always loved enhancing chocolate with fruit, like in these extraordinary Fudgy Black Forest Bars, and thought of pairing brownies with raspberries for this recipe.

These brownies were rich and fudgy, with a subtle boost of flavor and moistness from the raspberry jam and Chambord, a black raspberry liqueur. And they were finished off with a white chocolate cream cheese icing.   Nick has told me time and time again that he does not like raspberries OR white chocolate. So when I gave him the lowdown on these brownies, he was dubious. But one bite and he was sold.

UPDATE: These exquisite brownies WON 2nd Place in the Dixie Crystals Brownie Recipe Contest! I was thrilled that they were served at the Food & Wine Conference as one of the two desserts featured at the Gallo Family Vineyards’ Sunday Supper dinner!

Raspberry Brownies with White Chocolate Icing stacked on a square white plate with 2 fresh raspberries

The Verdict on these Raspberry Brownies

These babies were decadent with a capital D! So I took a plateful to my knitting group for their analysis (and to get the tempting things OUT of my house). Slices were cut in half and sampled, then I saw the hands reaching back to the platter for seconds and thirds. One gal took a couple home to share with her husband and son. Yup, more thumbs up from her crew.

Along with many recipe requests. Tom was having a gathering at his place the next day, so I sent him home with generous supply. By 4:30, this text arrived: Ok, these raspberry brownies are quite good. “Told ya,” I replied. I didn’t doubt you. I just thought you should know that we all agree. He knows I need feedback for the blog along with any filler so I can reach my 300-word minimum goal per post! So from the 20-something crowd to my 50 and 60-year-old girlfriends, these Raspberry Chambord Brownies were an undeniable winner.

More of My Favorite Brownie Recipes:

Raspberry Brownies with White Chocolate Icing

Raspberry Brownies with White Chocolate Icing

Fudgy brownies dosed with raspberry jam and Chambord for an out of this world dessert experience

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 24 brownies


  • 9 ounces unsweetened chocolate, chopped
  • 2 sticks (1 cup) butter
  • 2 teaspoons vanilla extract
  • 1 tablespoon Chambord (black raspberry liqueur)
  • 1/4 measuring cup raspberry jam (with or without seeds)
  • 6 eggs
  • 3 cups Dixie Crystals Sugar
  • 1-1/2 cups flour
  • 1/4 teaspoon salt


  • 4 ounces white chocolate
  • 1/2 cup (4 ounces) butter at room temperature
  • 2 ounces cream cheese, at room temperature
  • 1/2 teaspoon vanilla
  • 2 1/3 cup Imperial Sugar powdered sugar


  1. Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
  2. Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
  3. Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
  4. Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
  5. Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
  6. Cool the brownies before icing.
  7. Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 361Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 56mgCarbohydrates: 66gFiber: 2gSugar: 54gProtein: 5g


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40 comments on “Raspberry Chambord Brownies with White Chocolate Icing”

  1. These look amazing! I had to laugh at the idea of ladies trying to knit while trying to eat these!

  2. I’m afraid I wouldn’t be getting much knitting done with these babies around:@)

  3. These brownies look super delicious and sound really special. Nobody would dare to argue that chocolate and raspberries is a great combination ๐Ÿ™‚

  4. Whoa! Cant get much better than that! White chocolate CHECK, Brownie CHECK, Raspberry CHECK! YUM! Look fantastic, I am sure they taste even better!

  5. Oh my goodness – these look amazing. Hitting the print button now…..

  6. You had me at raspberry!!!!!

  7. These look amazing!! I LOVE raspberries and chocolate! YUM ๐Ÿ™‚ So glad I found your beautiful blog!

  8. Lol, I love the bit about hitting your 300 word goal per post. I don’t think you’d have any trouble, Liz. Anyone who even looks at these would be raving about their deliciousness, I’m sure. They look incredibly fudgy ‘n moist ‘n rich, and I love the beautiful layer of frosting on top. I wish that I lived near you. I’d be over all the time sampling your amazing baked goods!

  9. Lizzy, I love your unique and gorgeous brownies, especially with the white chocolate cream cheese glaze; so elegant and totally mouthwatering delicious! A must make…thanks for sharing my dear friend!

  10. Liz, do you think these would taste good without the liqueur ? These look amazingly good. I love the part “and to get the tempting things OUT of my house” haha I love sharing calories too, I do not want to be alone in this world ๐Ÿ™‚

  11. Oh myโ€ฆthese do sound decadent! The combination of raspberry jam and chocolate sounds amazing! My knitting group never gets such wonderful treats!

  12. Lizzy, raspberries are one of my favourite things and they are soooooooo good here in Australia right now. I love the sound and look of your delicious recipe. Pinned oxo

  13. What a lovely combination.. chocolate and raspberries with white chocolate icing – divine.

  14. Those look absolutely delicious, Liz. I always keep raspberry jam in the fridge so these may be in my near future.

  15. I love Chambord, such beautiful brownies!

  16. Oh my Liz!!! I wish I was Nick to eat those brownies! I really like the icing and the combination with rasperry is just perfect.
    Bravo! They look so yummy.

  17. Lizzy,
    I wish you were my neighbor so I could taste test all your treats but then I’d be 400 pounds. These brownies look delish! I can’t wait to try them. Pinned.

  18. WOWZA!!! Love Chambord. These are over the top decadent sounding! Definitely have to give these a try. Beautiful. Just beautiful, Liz.

  19. G’day! Your brownies look terrific!
    Cheers! Joanne

  20. Knit one, purl two, eat three!!!

  21. Liz, yes please!!!!! I adore raspberries and Chambord, so would love these.

  22. I’m so pinning these. I love all the flavors used…what a combination!

  23. The white chocolate icing looks stunning! These brownies must be terrific, Liz.

  24. Can I call you “The Raspberry Queen”, Liz. And the “The Brownie Queen”?…:)ela

  25. Even though I haven’t tried them, these brownies look like winners to me. I would love to try these but better still, I should make them. How lovely to have Tom and his mates give you their appraisal! xx

  26. Raspberries, Chambord in a fudgy brownie? Looks to be a winner — for an all expenses paid trip to Florida!

    Thank you, Liz, for sharing the how-to on this crowd-pleaser for all ages =)

  27. Mmm I do love fudgy brownies but don’t make them since my men… not so much. But what a fabulous, decadent dessert for a party! Bookmarked!

  28. Can one ever have enough brownie recipes! This one is heavy on the chocolate….makes it fudgy.

  29. Oh my freaking gosh these look amazing!!!! I love chambord and chocolate together!

  30. You can never have too many brownies! These are right up my alley especially with that white chocolate icing!

  31. Calgon and Raspberry Brownies take me away~~

  32. Congratulations, Liz!! Standing up in front of everyone with you and Betsy was really one of the highest of highlights of the conference! xoxo

  33. Just reading the description, they sound amazing!! ๐Ÿ™‚ I’m not too much a fan of raspberries or white chocolate either, but this sounds so good I’m certain I’d love it too!

  34. Congratulations Liz! These brownies look devine.

  35. These brownies are divine, but I just wanted to let you know that the step where you add the Chambord to the mix is missing from the instructions! I made them this week and they are a knockout crowd-pleaser.

  36. These look delicious! Did you use salted or unsalted butter?

    • Kate, I almost always use salted butter and decrease the amount of salt in the recipe. This is reflected in the recipe I share. Hope you give these yummy brownies a try!!!

  37. These brownies are the perfect dense, fudgy consistency and the frosting adds just the right touch. Perfect!

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