The Best Raspberry Blondies Recipe You’ll Ever Try

Craving a sweet treat that’s both easy to make and incredibly delicious? Look no further than these raspberry blondies! These blondies are soft, buttery, and bursting with the perfect combination of sweet white chocolate and tart raspberries. Made with simple ingredients and a straightforward recipe, they’re perfect for any occasion, from a casual afternoon snack to a special dessert for friends and family. Get ready to bake a batch of these irresistible blondies that will have everyone asking for the recipe.

Why You’ll Love These White Chocolate Raspberry Blondies

These aren’t your average blondies. The secret to their incredible flavor and texture lies in a few key details. Using frozen raspberries ensures they maintain their shape during baking, preventing the blondies from becoming soggy. The addition of sliced almonds provides a delightful crunch that perfectly complements the soft, chewy texture of the blondies. And slightly underbaking them ensures a tender center and beautifully set edges, giving you that perfect bakery-style bite every single time.

But the best part about these raspberry almond bars is their versatility! Slice them into squares for a quick and satisfying snack, add them to a dessert platter for a special occasion, or drizzle them with extra melted white chocolate for an extra touch of indulgence. With just a few simple tips and tricks, these raspberry white chocolate blondies are incredibly easy to make, and they consistently turn out soft, flavorful, and guaranteed to please any crowd.

The Secret to Soft and Chewy Blondies

The most important factor in creating perfect raspberry blondies is knowing exactly when to take them out of the oven. You want the blondies to appear slightly underbaked in the center, with edges that are set and a middle that remains soft. If you’re using an instant-read thermometer, aim for an internal temperature of 190-195°F in the center. Remember, they’ll continue to set as they cool, which is what helps them achieve that soft and chewy texture you’re looking for, instead of becoming dry and crumbly.

Raspberry Blondies Recipe

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!

Prep:
15 minutes

Cook:
20 minutes

Total Time:
35 minutes

Servings:
16 blondies

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
  **

Equipment

• 9×9-inch Baking Pan
• Stand Mixer (or hand mixer)
• Microwave-Safe Bowl
• Parchment Paper

Instructions

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides, and spray with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
• In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Let the melted chocolate cool slightly, then gently fold it into the batter.
• Fold in the sliced almonds.
• Gently fold in the frozen raspberries, being careful not to overmix.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be golden brown, and the center should still be slightly soft.
• Remove from the oven and let cool completely in the pan before lifting out using the parchment paper overhang.
• Once the blondies are completely cooled, cut them into squares and drizzle with additional melted white chocolate, if desired.

Recipe Notes

*Feel free to substitute the almonds with other nuts like macadamia nuts or walnuts, or even use white chocolate chunks instead of chips!

**Using frozen raspberries helps prevent the blondies from becoming soggy. If using fresh raspberries, freeze them for at least 30 minutes before adding them to the batter.

Tips for the Best Raspberry Blondies:

• Make sure your butter and eggs are at room temperature for the best texture.
• Measure your flour accurately by spooning it into the measuring cup and leveling it off.
• Don’t overmix the batter, as this can result in tough blondies.
• Underbaking slightly is key to achieving a soft and chewy texture.
• Let the blondies cool completely before cutting for clean, even slices.

Endless Variations to Customize Your Blondies

One of the great things about this recipe is how easily you can customize it to suit your preferences! Here are a few delicious variations to try:

• Brown Sugar Blondies: Substitute some or all of the granulated sugar with brown sugar for a richer, more caramel-like flavor.
• Almond Extract Boost: Add a few drops of almond extract along with the vanilla extract to enhance the almond flavor.
• Chocolate Chip Swap: Replace the white chocolate chips with dark chocolate chips, milk chocolate chips, or even a combination for a different flavor profile.
• Berry Medley: Experiment with other frozen berries like strawberries, blueberries, or blackberries for a unique twist.
• Lemon Raspberry Blondies: Add lemon zest for brightness.

Detailed Step-by-Step Instructions

Follow these detailed instructions to ensure perfect raspberry blondies every time!

Step 1: Prep Your Ingredients

Gather all of your ingredients and bring the butter and eggs to room temperature for at least 30 minutes before starting. This helps them combine more smoothly and results in a better texture. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the blondies out of the pan later. Spray the parchment paper with nonstick cooking spray to prevent sticking.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy.

Step 3: Add Eggs and Vanilla

Add the eggs, one at a time, to the creamed butter and sugar, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. Stir in the vanilla extract until just combined. The batter should be smooth and creamy at this point.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. This ensures that the baking powder is evenly distributed throughout the flour. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough blondies.

Step 5: Add White Chocolate

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Be careful not to overheat the chocolate, as it can burn easily. Let the melted chocolate cool slightly before gently folding it into the batter. This helps prevent the chocolate from seizing up.

Step 6: Fold in Almonds and Raspberries

Gently fold in the sliced almonds until they are evenly distributed throughout the batter. Then, gently fold in the frozen raspberries, being careful not to overmix. Overmixing can cause the raspberries to break down and bleed into the batter, resulting in a less vibrant color.

Step 7: Spread and Bake

Pour the batter into the prepared baking pan and spread it evenly with a spatula. This ensures that the blondies bake evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be golden brown, and the center should still be slightly soft.

Step 8: Cool and Cut

Remove the blondies from the oven and let them cool completely in the pan before lifting them out using the parchment paper overhang. Cooling completely is essential for clean cuts; otherwise, the blondies might crumble. Once the blondies are fully cooled, cut them into even squares. Drizzle with additional melted white chocolate, if desired, for an extra touch of sweetness and elegance.

Storing and Freezing Instructions

To store leftover raspberry almond bars, place them 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. If you live in a warm climate, refrigerating them is recommended to prevent the raspberries from spoiling.