White chocolate raspberry blondies are delicious white chocolate, raspberry, almond blondies. This easy, one-bowl recipe is ready in just 30 minutes!
White chocolate raspberry blondies are a delicious treat! The sweetness of the white chocolate blondies pairs beautifully with the tart raspberries.
This simple, one-bowl dessert is ready in about 30 minutes, so it’s quick and easy to whip these blondies up whenever the mood strikes!
Ingredients
- Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
- Granulated sugar
- Vanilla extract
- Large eggs
- All-purpose flour: It’s important to properly measure the flour. Either weigh it using a kitchen scale or sift/stir it. Then lightly spoon into the measuring cup and level.
- Baking powder
- Salt
- White chocolate chips
- Sliced almonds
- Frozen raspberries
How to make white chocolate raspberry blondies
Step 1: Preheat the oven to 350 F. Spray and parchment line a 9-inch metal square baking pan.
Step 2: Cream the butter and sugar together with an electric mixer until light and fluffy.
Step 3: Add in the eggs and vanilla. Mix until combined.
Step 4: Add the flour, baking powder, and salt. Stir in until just combined.
Step 5: Using a microwave safe bowl, melt the white chocolate in the microwave in twenty-second intervals until completely melted. Make sure you don’t scorch it. Once it’s melted, stir it to the mixture.
Step 6: Fold in the sliced almonds.
Step 7: Pour the batter into the prepared pan and spread with a spatula into an even layer.
Step 8: Add the raspberries over the top of the batter.
Step 9: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Since they are very light, make sure to not overbake. They should look slightly undercooked.
Step 10: Remove from the oven and let the blondies cool in the pan. Once cool, take out the blondies and cut into even squares.
Step 11: Optional: Melt more chocolate and drizzle over the top.
Recipes FAQs
Frozen raspberries hold up better in this recipe.
No, there’s no need to thaw the raspberries before use.
Sure! If you need to omit the almonds, feel free to do so.
Storage
Store any leftover blondies in an airtight container at room temperature. The blondies will keep for 2-3 days when properly stored.
More blondie and brownie recipes!
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White Chocolate Raspberry Blondies
Equipment
- 9×9-inch metal baking pan
Ingredients
- 10 tablespoons butter softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 2 tablespoons sliced almonds
- 1 cup frozen raspberries
Instructions
- Preheat the oven to 350 F. Spray and parchment line a 9×9 inch pan.
- Cream the butter and sugar together with an electric mixer until light and fluffy.
- Add in the eggs and vanilla. Mix until combined.
- Add the flour, baking powder, and salt. Stir in until just combined.
- Melt the white chocolate in the microwave in twenty-second intervals until completely melted. Make sure you don’t burn it.
- Once it’s melted, stir it to the mixture.
- Fold in the sliced almonds.
- Pour the batter into the prepared pan and spread with a spatula into an even layer.
- Add the raspberries over the top of the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Since they are very light, make sure to not overbake. They should look slightly undercooked.
- Remove from the oven and let the blondies cool in the pan.
- Once cool, take out the blondies and cut into even squares.
- Optional: Melt more chocolate and drizzle over the top.
Notes
- Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
- All-purpose flour: It’s important to properly measure the flour. Either weigh it or sift/stir it. Then lightly spoon into the measuring cup and level.
- Nutrition values are estimates.
Nutrition
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