Raspberry Brownie Baklava

4.56 from 9 votes

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A tray of Raspberry Brownie Baklava.

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.

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What is this?

A tray of Raspberry Brownie Baklava.

What we love about this recipe

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 close up of a piece of Raspberry Brownie Baklava.

This time, they asked us to put together a dessert recipe featuring Driscoll’s Raspberries. I’ve loved raspberries for 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.

A close up of Raspberry Brownie Baklava.

©Platter Talk[/caption]

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.

The last time we were challenged by the CCN to come up with a recipe, this was the result: Crispy Chicken Cordon Bleu Stromboli. Have a taste and discover why it took first place.

“I never dreamt that someday 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. A close up of Raspberry Brownie Baklava squares. 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

A close up of a stack of Raspberry Brownie Baklava squares.

Learn How to Grow Raspberries!

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Raspberry Brownie Baklava

4.56 from 9 votes
A Platter Talk Exclusive
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Yield: 24 servings


  • 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 9×13-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 9×13-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.


Calories: 250kcal, Carbohydrates: 26g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 107mg, Potassium: 58mg, Fiber: 1g, Sugar: 14g, Vitamin A: 344IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Greek
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 2 stars
    Tried this recipe tonight and the brownie did not set up. Are you sure it doesn’t need more flour? It just was runny. Put it back in the oven for 30 minutes at 200 degrees so the filo would not burn. It still did not get solid but the filo was tough.

    1. Hi Shawn. For this post and its photos, this recipe was made as written. We’re sorry that they did not turn out as you had hoped.

  2. When I saw ‘raspberry brownie’ combined with ‘baklava’ I was confused lol.. but this sounds delicious!

  3. This is a brilliant idea! I’ve only ever had traditional Baklava (which I LOVE!!) but adding raspberries is genius! It’s also really pretty and festive for the holidays!