Raspberry Brownie Baklava features layers of white chocolate brownie batter and fresh raspberries, each sandwiched between buttery layers of baked filo dough. There is nothing quite like the scent of a raspberry pastry baking, and when I opened the door of my oven, I thought I might be in heaven.
Raspberry Brownie Baklava
What We Love about This Raspberry Brownie Baklava
It uses Driscoll’s Raspberries; they’re always fresh and always available.
It pairs the classic flavor pairing of chocolate and raspberries. Timeless.
It’s easy to put together. Make this dessert in about an hour, start to end.
Turns out, I was only in my own kitchen which at the time seemed to be a pretty close second to the real thing. We put this raspberry dessert together as a call to action from the Culinary Content Network, a fun foodie network to which we belong. They’re the same bunch of folks that challenged us to come up with a tasty recipe for Tyson chicken, a few months ago. A task to which we happily obliged.
This time, they asked us to put together a dessert recipe featuring Driscoll’s Raspberries. I’ve loved raspberries almost as long as I can remember, and that’s a pretty long time. Going back to the days of growing up on our farm in the foothills of the Adirondack mountains, where we had a huge raspberry bush nestled away along the entrance to the back 40.
I was reminded of those days, as I strolled into my local grocery store, complimentary coupons in hand, provided to me by the Culinary Content Network in return for accepting this latest challenge.
“I never dreamt that some day I would be given raspberries, and lots of them, all for the purpose of creating and photographing a new dreamy recipe.”
As I was walking in the store, I had a hard time deciding if it was more fun to be given raspberries as a challenge to create a recipe, or as a young farm boy foraging among the season’s harvest. My conclusion; both methods of getting fresh raspberries definitely have their merits. Growing up, way back then, I never dreamt that some day I would be given raspberries, and lots of them, all for the purpose of creating and photographing a new dreamy recipe. Or perhaps I should say, heavenly recipe. Baklava dates back centuries, to the days of the Ottoman Empires. I can’t imagine back then that it ever crossed anyone’s mind that some day, somewhere, someone would be combining white chocolate with raspberries and creating a whole new baklava. That is effectively (and deliciously) what we did here today. This Raspberry Brownie Baklava is easy to put together and a great treat for any occasion. If you don’t have access to your own bush of raspberries, pick up a couple of containers of Driscoll’s. They’re always fresh and always available. For a taste of heaven, give this one a try. You’ll know exactly what I mean. -Dan
- 4 oz fresh Driscoll's Raspberries
for the white Chocolate Brownie Batter
- 6 tablespoons unsalted butter
- 4 ounces white chocolate baking squares
- 1 cups granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
for the Baklava
- 1 16 ounce package thawed filo dough
- 1 cup 2 sticks unsalted butter, melted
- 4 ounces white chocolate baking squares
- fresh raspberries for garnish
- 1 tablespoon powdered sugar for garnish
- Preheat oven to 350°F.
- For the brownie batter melt the butter and chocolate squares in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Stir in the flour.
- In a separate bowl, mash the raspberries to consistency that will allow them to be spread.
- Set brownie batter and raspberries aside.
- Roll filo dough out onto a work surface.
- Place a 9x13-inch baking dish in the center of the filo and cut around the edges with a sharp knife so that the filo sheets are shaped to fit the dish.
- Cover the filo with a damp cloth while you are assembling the baklava.
- Melt 1 cup butter in a microwave safe bowl. Spread the bottom and sides of the 9x13-inch baking dish with some of the melted butter. Place a sheet of fill in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of filo dough, brushing each sheet with melted butter.
- Spread the brownie batter evenly over the 7 sheets of filo that are in the bottom of the baking dish. Layer 6 more sheets of filo dough, brushing each sheet generously with melted butter, on top of the brownie layer.
- Spread the mashed raspberries over the middle layers of filo dough.
- Top the second layer of raspberries with the remaining filo sheets, brushing each sheet with melted butter.
- Using a sharp knife, cut the unbaked baklava into 24 squares. Brush with remaining butter.
- Bake for 30-35 minutes or until baklava is golden and starting to crisp on top.
- While baklava is baking, melt remaining white chocolate in microwave, on on double boiler.
- Remove baklava from the oven and evenly drizzle top with white chocolate.
- Garnish with fresh raspberries and powdered sugar if desired.