spoon in ice cream raspberry white chocolate chip brownie dessert
Recipes, Sweet Recipes

Raspberry & White Chocolate Chips In A Brownie Dessert


Raspberry and white chocolate chips in brownies is a sweet after-dinner dessert recipe. Raspberry pie filling and white chocolate chips in a butterscotch brownie base are a perfect taste pairing.

The pie filling bakes into the brownie base and has an ooey, gooey, sweet summer flavour with a tartness that hits the palate. This recipe uses leftover pie filling, so it’s a great way to use up any extra pie filling, and really, any berry filling would work in this recipe. I just happen to be a huge raspberry fan, so I used raspberry pie filling.

Note: I used store bought pie filling. Using a homemade pie filling may reduce the overall sweetness of the recipe.


How to Make This Sweet Dessert:


We are actually melting the butter and sugar together over low heat to start. It’s important to let this cool off for a few mins before adding the egg.



Add egg to the cooled butter and brown sugar mix- if you’re mix hasn’t cooled enough your egg will cook. You don’t want that to happen.



Add in the dry ingredients now and then mixing in the white chocolate chips.


White chocolate chips add a lot of sweetness, so if you want to cut back on them, you can. After mixing the brownie base with the white chocolate chips, you spoon the pie filling over the top and, using a fork, spread it back and forth so the whole brownie base is covered.



The raspberry pie filling contains a lot of sugar which is why this dessert is immensely sweet. Feel free to reduce the raspberry pie filling a little to cut down on the sweetness.


Baking this in the oven for 30–40 minutes ensures the base is cooked. Be careful not to overbake, as the brownie will become tough. Because the brownie itself is so incredibly sweet, we’ve broken it up to go with some classic vanilla ice cream for an after dinner dessert treat.


ice cream raspberry white chocolate chip butterscotch brownie dessert


Served in delicate custard cups, the raspberry white chocolate brownie dessert is a super way to finish up a great dinner. And the smaller serving size means you won’t be overwhelmed by the sweet, sugary brownie.


Your Questions Answered:


Can I use a chocolate brownie instead of a butterscotch base?

You could definitely use chocolate over butterscotch, but you may want to omit the white chocolate chips in that case as the two chocolates can just be a bit much with raspberry pie filling.


I have pumpkin pie filling; would it be usable?

Pumpkin pie filling would work, but because it’s a custard filling, you may need to alter the cook time. Also, using dark chocolate chips would likely be a better pairing in that case.


I don’t like ice cream. Could I just add whipped cream?

Of course, ice cream is merely a suggestion, and vanilla ice cream tends to have a less sweet flavour than others, which is why it makes such a great pairing. Whipped cream would also be nice. I recommend serving the raspberry pie filling brownie warm with a dollop of whipped cream on top!


Can I bake these brownies and just eat them without the ice cream?

Yes, but the pie filling is super sticky, so you will likely want to use a plate and dessert fork. These aren’t really great handheld brownies.


How long will this brownie keep?

These brownies hold up in the fridge for three days. Much beyond that, and the pie filling gets stale. I don’t recommend freezing, as the pie filling will absorb too much water, making thawing a pain.

spoon in ice cream raspberry white chocolate chip brownie dessert

Raspberry Pie Filling White Chocolate Chip Brownie Dessert

Amber Bondar
This sweet brownie recipe with raspberry pie filling and white chocolate chips is best served with vanilla ice cream for an after dinner dessert that is both decadent and sweeeet. On the sweet scale this is hitting a ten!
Prep Time 10 minutes
Cook Time 30 minutes


  • 1 10 by 10 baking pan
  • 1 tsp
  • 1 Tbsp
  • 1 measuring cup
  • 1 mixing bowl


  • 1/2 Cup Butter
  • 1 Cup Brown Sugar
  • 1 Egg
  • 3/4 Cup Flour
  • 1 tsp Baking Powder
  • 1 Tbsp Milk
  • 1 tsp vanilla
  • 1/2 Cup Raspberry Pie Filling You can use a different flavor if preferred
  • 1 Cup White Chocolate Chips
  • Vanilla Ice Cream


  • Melt butter and brown sugar together over low heat.
  • Cool a little before adding in the egg.
  • Beat until very smooth.
  • Add the dry ingredients and mix well.
  • Mix in white chocolate chips.
  • Pour and level in prepared baking pan.
  • Spoon pie filling on top and using fork spread around evenly.
  • Bake in oven at 350°F for 30 mins.
  • Cool completely before cutting in small pieces.
  • Serve small bite size pieces with vanilla ice cream for a sweet after dinner dessert


You can reduce the white chocolate chips and the pie filling for a less sweet version.


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