Raspberry Blondies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: blondies

Calories: 256kcal

Author: Becky Hardin

These raspberry blondies are soft, buttery, and packed with melty white chocolate and tart raspberries. With a handful of almonds for crunch, they’re easy to make and perfect for sharing!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan
Stand Mixer

Ingredients

10 tablespoons unsalted butter room temperature (1¼ sticks)
¾ cup granulated sugar
3 large eggs room temperature
1 teaspoon pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
1 cup white chocolate chips plus more for topping
2 tablespoons sliced almonds *
1 cup frozen raspberries **

Instructions

Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment and spray with nonstick spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
10 tablespoons unsalted butter, ¾ cup granulated sugar
Add in the eggs and vanilla. Mix until combined.
1 teaspoon pure vanilla extract, 3 large eggs
Sift in the flour and baking powder and mix.
2½ cups all-purpose flour, 1 teaspoon baking powder
Melt the chocolate in the microwave in 20-second intervals until completely melted. Make sure you don’t burn it. Once it’s ready, add it to the mixture.
1 cup white chocolate chips
Fold in the sliced almonds.
2 tablespoons sliced almonds
Pour the batter into the lined pan and spread with a spatula until even.
Add in the raspberries one-by-one, distributed all over the pan.
1 cup frozen raspberries
Bake for 20 minutes, or until a toothpick comes out clean. Since they are very light, make sure to not overbake. They should look undercooked.
Remove from the oven and let it cool. Once cool, take out the blondies and cut into even squares.
Melt more chocolate and drizzle on top, if desired.

Notes

*I love the flavor combination of chocolate and almond, but you could use macadamia or walnut pieces if you prefer. Or use white chocolate chips instead!

**I find that frozen raspberries hold together better--don't thaw them! If using fresh, I recommend freezing them for at least 1 hour before adding them to the blondies.

Tips:

Room-temperature butter and eggs blend more smoothly, giving the blondies a softer, more even texture.
Measure the flour using the spoon-and-level method to avoid dry, cakey blondies.
Once you add the flour, mix just until no dry streaks remain. Overmixing can make blondies tough instead of soft and chewy.
To balance out the sweetness of these blondies, you can add ¼ teaspoon of kosher salt with the dry ingredients, or sprinkle some flaky salt on top after baking.
Let the melted white chocolate cool slightly before adding it so it doesn’t seize or affect the batter's texture.
Take a moment to spread the batter evenly into the corners of the pan so the blondies bake at the same rate.
Lightly press the raspberries into the batter so they bake into the blondies instead of sitting on top.
Blondies are done when the edges are set, but the center still looks slightly soft. The internal temperature should be about 190-195°F in the center. They’ll continue to set as they cool.
Cutting too soon will cause the blondies to crumble. For the cleanest slices, let them cool completely or chill for 30 minutes before cutting.
If drizzling chocolate on top, make sure the blondies are completely cool so the chocolate sets instead of melting into the surface.

Storage: Store raspberry blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition