With toasted almonds…
White Chocolate and Raspberry Blondies. Is there a better combo than berries and white chocolate? I feel like that question to lead to a conversation I would very much enjoy.
These sweet little treats are fudgy and chewy with crisp edges, bright juicy raspberries, rich toasted almonds and decadent white chocolate.
And bonus… they are ridiculously easy to make. Sometimes, when I’m lazy… ok, most times… I make this a one bowl situation and just sprinkle the dry ingredients over the wet ones as evenly as I can. Nobody around here seems to notice the difference and I bet they won’t at your house either. Pro tip: People are just generally happy that you’re feeding them dessert.
Anything special you need to know?
I find these blondies best on the day they’re baked. The raspberries have a lot of moisture and so as they sit, any berries that are resting on the bottom of the bars might cause a bit of sogginess. This is something I can live with quite happily, but if you’re like my husband and “wet cake” is a real problem for you I just feel you should be warned.
If you’re a blondie lover like me, make sure you try some of my other blondie recipes:
Matcha Brownies with White Chocolate Glaze I know it says brownies, but that’s just a technicality. 😉
What Ingredients do you need to make these White Chocolate and Raspberry Blondies?
- Flour – I add a couple extra tablespoons to my usual one cup of flour blondie recipe and that’s because of the berries. I find a little extra flour balances the moisture in the berries.
- Baking Soda
- Sea Salt
- Butter – melted, not hot. I use salted, so if you use unsalted, you might want to add a touch more salt.
- Brown Sugar – I like dark brown sugar.
- Egg – I use the whole egg, not just the egg yolk.
- Vanilla Extract
- Almond Extract
- Raspberries – obviously. I use fresh raspberries. I leave some whole and cut some in half. You can use frozen raspberries, just don’t defrost them first. Read more about using frozen berries in baking here.
- White Chocolate – you can use chips, mini chips, chunks, or any combination of those in these bars.
- Slivered Almonds – it’s definitely worth taking a few minutes to toast the almonds. You can also leave them out if you’re not a fan.
Anything Special You Need to Know?
For most blondies I’d say in an airtight container at room temp, but because of the fresh berries in these I’d refrigerate them after the first day.
100% yes! I highly encourage variations. I’ve made these with dark chocolate and they were amaze. Pistachios would be delish as would a little lemon zest.
I usually line my pan with parchment paper and when the blondies are completely cool I lift them out of the pan. Then, using a very sharp knife that I’ve run under hot water and dried, I make my cuts. I rinse, reheat and dry the knife between cuts.
Let me know what you think!
White Chocolate and Raspberry Blondies
- 1/2 cup butter melted
- 1 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup plus 2 Tbsp flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup raspberries**
- 1/4 cup slivered almonds toasted
- 1/2 cup white chocolate chips or chunks
- Combine the melted butter and brown sugar in a medium bowl. Mix well.
- Add in the egg and the extracts and mix well again.
- Mix together the flour, baking soda and salt and add to the butter mixture. Mix until just combined.
- Gently fold in the raspberries, almonds and white chocolate.
- Spread into a greased or lined 8”x8” baking pan.
- Bake at 350 for about 30 minutes.
If you like this White Chocolate and Raspberry Blondies Recipe please go try my Recipe for White Chocolate and Raspberry Cookies with Macadamia Nuts or my White Chocolate and Raspberry Muffins or the most popular recipe on my site… my Costco Raspberry Crumble Cookies