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Vanilla Chocolate Brownie with Raspberries and Kiwi

A cocoa brownie topped with vanilla frosting, kiwi and raspberries, served on a homemade raspberry sauce. This time there is no chocolate to melt, only cocoa. It takes about 50 minutes, 20 of them in the oven.

Written by Xhulio · Updated
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A round of chocolate brownie covered in vanilla frosting, with curved kiwi slices standing up between fresh raspberries, on a swipe of raspberry sauce and a white starburst painted on the plate

Let me show you how to make vanilla chocolate brownie with raspberries and kiwi. I have posted a brownie recipe before, but this new one is a little bit different! This time, we will not use chocolate.

The batter gets its chocolate taste from cocoa powder only. The vanilla is in the batter and in the frosting. It all sits on a homemade raspberry sauce, with kiwi and fresh raspberries on top. Let’s start making it.

Cocoa instead of chocolate

My brownie cake melts 300 g of chocolate in a bain-marie. This one uses a cup of cocoa powder instead. The chocolate chips on top are optional.

One egg white less

The batter takes 4 eggs, but one egg white goes. The fat is in the yolks, and the whites tend to make a brownie more like a cake. So one white less keeps it on the fudgy side.

More desserts

For another dessert cut into shapes and plated with fruit, try my chocolate cake with strawberry and cream cheese. And if you like brownies with berries, there is my brownie cheesecake.

If you liked this recipe, I am sure you will love this one: How to make Baklava Recipe from Scratch

Bon Appétit

Dessert American

Vanilla Chocolate Brownie with Raspberries and Kiwi

A cocoa brownie topped with vanilla frosting, kiwi and raspberries, served on a homemade raspberry sauce. This time there is no chocolate to melt, only cocoa. It takes about 50 minutes, 20 of them in the oven.

Written by Xhulio Tested in my own kitchen
Prep time
20 min
Cook time
30 min
Total time
50 min
Servings
6 people
Calories
930 kcal
Course
Dessert
Cuisine
American
Cooking for
6 people
Units

As written.

Ingredients

0 of 17 ticked

Brownie

Vanilla frosting

Raspberry sauce

  • Can I use frozen raspberries?

    Yes, frozen unsweetened raspberries work well here, and you can find them all year. Cook them the same way, on low heat, stirring often.

For the top

You'll need

  • Medium bowl
  • Whisk
  • Sifter (for the flour)
  • Baking pan
  • Small saucepan (for the raspberry sauce)
  • Knife or cookie cutter (to cut the brownie into the shape you like)

Instructions

  1. Mix the butter, oil and sugar

    • To prepare the brownie batter, we combine the melted butter with oil and sugar together in a medium bowl.

    Turn the oven on now, so it’s at 350°F (175°C) by the time the batter is ready.

    • You need
    • 1 cup butter
    • 2 tbsp oil
    • 1 ½ cups sugar

  2. Add the eggs and vanilla

    • After we whisk it well, we add the eggs and the vanilla.
    • Make sure to throw away one egg white for every 4 eggs.
    • Beat very well until the batter changes to a whiter color.
    • You need
    • 4 eggs
    • 1 tsp vanilla extract

    New to this? How to Separate Egg Yolks from Egg Whites

    One egg white in four goes.

  3. Add the flour and cocoa

    • Get a sifter and add the flour first.
    • After combining the flour, add the cocoa and mix very well.
    • You need
    • 1 cup all-purpose flour
    • 1 cup cocoa powder

  4. Bake

    • Pour the batter in a baking pan.
    • You can top the batter with chocolate chips.
    • Bake for around 20 minutes at 350°F (175°C).
    • 10 minutes after it is baked, remove the brownie from the pan so that it doesn’t become watery.

    It’s done when a toothpick in the center comes out with moist crumbs on it.

    • You need
    • chocolate chips

    Out of the pan after 10 minutes.

  5. Make the vanilla frosting

    • The vanilla frosting is the easiest thing.
    • All we have to do is combine room temperature butter with the sugar, vanilla and heavy cream.
    • Mix very well.
    • You can use this frosting to decorate your plate.
    • Also, it will work as a great base for the fruits.
    • You need
    • ½ cup butter
    • 1 cup fine sugar
    • 2 tsp vanilla extract
    • 2 tbsp heavy cream

  6. Make the raspberry sauce

    • To make the raspberry sauce, all we have to do is combine 100 g raspberries with 50 ml water and 50 g sugar.
    • Leave it on low heat and stir it often.
    • In about 15 minutes, the sauce will be ready.
    • You need
    • 100 g raspberries
    • 50 ml water
    • 50 g sugar

  7. Plate it

    • Put some sauce on the plate.
    • Cut the brownie in the desired shape and cover it with some vanilla frosting.
    • Add the desired fruits on top of the brownie.
    • You need
    • kiwi
    • raspberries

Nutrition per serving

Calories
930 kcal
Protein
9 g
Fat
57 g
Carbs
105 g
Fiber
7 g
Sugar
79 g
Sodium
410 mg

Estimated from USDA FoodData Central, without chocolate chips (optional, for the top), water, kiwi, raspberries.

Ju bëftë mirë!

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Questions

Questions about vanilla chocolate brownie with raspberries and kiwi

How do you plate a brownie with kiwi and raspberries?

Put some raspberry sauce on the plate first. Cut the brownie into the shape you like and cover it with vanilla frosting, which holds the fruit. In the photo, curved kiwi slices stand up between the raspberries, like petals. You can use the frosting to decorate the plate too.

Is this vanilla brownie a blondie?

No. A blondie, sometimes called a vanilla brownie, has no cocoa in the batter. It’s made with brown sugar and vanilla, so it’s light in color. This one is a cocoa brownie, with vanilla in the batter and in the frosting.

How do I know when the brownie is done?

Bake it for around 20 minutes at 350°F (175°C). The time depends on your pan, so check it with a toothpick in the center. It should come out with moist crumbs on it, not raw batter.

How long does the vanilla frosting keep?

The leftover frosting can be stored in the fridge for about 1 week and in the freezer for about 1 month. Let it warm up to room temperature, then make sure to whisk it before each use.

Can I make it ahead?

Yes, in parts. The brownie keeps up to 5 days at room temperature, uncut, in an airtight container. The frosting and the raspberry sauce keep about a week in the fridge, covered. Cut, frost and add the fruit right before serving.

How many calories are in this brownie?

About 930 calories per serving, with 6 servings in the recipe, from USDA data. That doesn’t count the fruit on top or the chocolate chips. Most of it is the butter and the sugar.

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