I have a freezer full of raspberries, and with my backyard patch starting to bud, it’s time to use last year’s berries to make room for the new crop. These raspberry blondies are the perfect solution—whether you use fresh or frozen berries, they’re ridiculously delicious and ideal for summer.
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Bursting with raspberries, studded with dairy-free white chocolate chips, and finished with a hint of almond, these raspberry blondies come together quickly and always impress. The sweet white chocolate balances the tart berries, while chopped salted almonds add a satisfying crunch. They’re rich, fudgy, and dangerously easy to eat—one square rarely ends the craving.
What Is a Blondie?
A blondie is a close relative of the brownie but without the cocoa. It’s not a white chocolate brownie; rather, it’s a dense, fudgy bar with a buttery, almost caramel-like flavor. Like brownies, blondies have a relatively high fat-to-flour ratio that creates a tender, melt-in-your-mouth texture. You can add mix-ins like chocolate chips, nuts, or fruit to enhance the flavor.
How to Make Raspberry Blondies
There are two reliable methods: cream room-temperature butter with sugar, or melt the butter first and mix it with sugar. Both produce delicious blondies, but using melted butter yields an extra-fudgy, silky crumb.
After combining the butter and sugar, add the egg, yolk, vanilla, and almond extract. Stir in the dry ingredients—flour, salt, and baking powder—until just combined. Fold in the white chocolate chips, chopped almonds, and raspberries gently to avoid breaking the berries.
Fresh or Frozen Raspberries?
Either fresh or frozen raspberries work well. To keep berries as intact and plump as possible, add them last and fold them in very gently with a spatula. If using frozen raspberries, do not thaw them—add them straight from the freezer. Note that frozen berries can add extra moisture and may increase the bake time slightly.
How to Cut Raspberry Blondies
For clean slices, allow the blondies to cool completely—ideally chill them for at least an hour so they firm up. Lining the pan with parchment paper with an overhang on the long sides makes removal easy and neat. Run a knife along the exposed edges to release any edges stuck to the pan, then lift out using the parchment overhang and slice evenly.
Baking Notes
Bake the blondies until the edges are light golden and the center still looks slightly underbaked—this ensures a fudgy interior once they cool. If you used frozen raspberries, check doneness in 5-minute intervals after about 30 minutes, since extra moisture can lengthen the bake time.
More Raspberry Treats
If you want more raspberry desserts, try recipes like lemon-raspberry layer cake, raspberry chocolate chip cookies, or a raspberry smoked butterscotch cake.
Raspberry Blondies
5 from 16 reviews
- Author: Katie Stymiest
- Total Time: 45 Minutes
- Yield: 24 Squares
- Diet: Low Lactose
Description
Melt-in-your-mouth raspberry blondies filled with summer berries, dairy-free white chocolate chips, and chopped almonds. These one-bowl blondies are quick to make and perfect for sharing.
Ingredients
Raspberry Blondies
- 1 cup dairy-free salted butter, melted
- 1 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour (can substitute with gluten-free 1:1 baking blend)
- 2 teaspoon coarse sea salt
- 1 teaspoon baking powder
- 1 cup dairy-free white chocolate chips
- 1/2 cup almonds, chopped
- 1 1/2 cups fresh or frozen raspberries
- Optional: extra white chocolate chips for melting and drizzling
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch pan by spraying with non-stick baking spray and lining with parchment paper, leaving an overhang on the long sides.
- In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), combine the melted butter and sugar and mix for about 2 minutes.
- Add the egg, egg yolk, vanilla, and almond extract; mix for another 2 minutes until smooth.
- Stir in the flour, salt, and baking powder until just combined.
- Fold in the white chocolate chips and chopped almonds until evenly distributed.
- Gently fold in the raspberries at the end—be careful not to overmix so the berries stay intact.
- Bake for approximately 30–35 minutes, until the edges are lightly golden and the center looks just slightly underbaked. If using frozen raspberries, check doneness in 5-minute intervals after 30 minutes.
- Allow the blondies to cool completely in the pan. Once cool, use the parchment overhang to lift them out and slice into 24 squares.
- If desired, melt extra white chocolate in 30-second microwave intervals, stirring between each, and drizzle over fully cooled blondies.
- Store leftover blondies in an airtight container at room temperature for up to 7 days.
Equipment
KitchenAid Mixer 4.5 QT (use any sturdy stand mixer or a hand mixer)
9 Inch Angled Icing Spatula (use a bench scraper or knife to smooth batter)
9×13 Baking Pan
Notes
Melt extra white chocolate in short microwave intervals, stirring until smooth, and drizzle over cooled blondies.
If using frozen raspberries, the bake time may be a bit longer due to added moisture—check in 5-minute increments after about 30 minutes.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Squares
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Square
- Calories: 182
- Sugar: 17 g
- Sodium: 119 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 35 mg