I’ve heard it said that blondies are brownies without the chocolate. To me, the two have nothing in common except butter. Blondies stand on their own merit and rightfully so – what’s not to love about a buttery-soft golden bar that tastes of brown sugar and vanilla?
While many pans of blondies have made their way through my kitchen, this latest batch is my ode to jeweled sweet-tart raspberries and fragrant toasted almonds. Dotted with white chocolate chips, each bar is blondie bliss!
Raspberry-Almond Blondies
Yield: 12 blondies
Ingredients
Blondies
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar
- 1 large egg, at room temperature
- 1/2 tsp pure almond extract
- 1/8 tsp salt
- 1 cup flour
- 1/4 cup white chocolate chips
Topping
- 1 cup raspberries
- 1/4 cup sliced almonds, toasted
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, brown sugar, egg, almond extract, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in white chocolate chips. Scrape batter into prepared pan and smooth top with an offset spatula. Top batter with raspberries and sliced almonds.
- Bake for 30 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; dust with powdered sugar and cut into squares with a sharp knife.
Nutrition Information
Calories: 215 Carbohydrates: 29
I agree! Blondies and brownies are definitely very different to me 🙂 Loving the white chocolate in these 🙂 Pinned!
These blondies are gorgeous, Laura! I love the raspberry and almond combination… you always create the most unique desserts. xoxo
The addition of seasonal raspberries makes for an inspired Blondie! I’m waiting to find golden raspberries this summer, they have been elusive!
Berries and almonds are so my jam! Love this combo!
These look absolutely wonderful Laura! I’m cooking something with raspberries this weekend. I just realised that we ran out of them and I was all set to cook today! Waaah 🙁
I mean, I consider these to be a great breakfast, snack or anytime treat. LOVE the flavors and the photos kind of remind me of Christmas…which sort of has me excited! Yikes!
I make something similar and they might even trump brownies in my book! Your bars look sublime!!!
Oh wow, these look seriously divine! (Jet lagged but home) XX
These look great. I always make blondies with raspberries and white chocolate (this is a match made in heaven), but I never thought of adding almonds to the mix. Something that will definitely make it to my baking list! Thanks.
Absolutely beautiful and the raspberry and almond combination is always a winner!
Whoah! Totally amazing. I never thought about it but your right brownies and blondies are totally different except their bar shape and the butter. These deserve a league of their own. I love everything about them!
I always thought blondies & brownies each have their own legs to stand on, lumping them together somehow seems insulting to both (although I do it myself!). 😉
These “bars” look magnificent!!
These are gorgeous Laura!!
and sound like an absolute dream 🙂
raspberry & almond = match made in heaven – yum!
beautiful photos too!
Bec {Daisy and the Fox}
Be still my heart, these blondies are gorgeous!!! Raspberries, toasted almonds and white chocolate chips. . I’m in love! beautiful!
Hi Laura,
I found your blog this morning over at Abby’s lovely blog. These blondies look amazing. The raspberry addition is so akin to my taste preferences. I am happy to have found you because who does’t need more sweet in their life?
Absolutely scrumptious!
Oh, Laura! I really wanted to make these because I have fresh raspberries but, alas, no white chocolate chips! Off to look for more raspberry recipes on your blog!
These look lovely! =^..^=
Another wonderful recipe Laura – love the almond raspberry combination. Beautiful!
White chocolate and raspberries is such a lovely pairing! I love the almonds here too for some nutty crunch. Gorgeous blondies, Laura!
Blondies are one bar that I haven’t yet tackled – but these look amazing, especially the raspberries and sliced almond topping! I’m definitely more of a dark chocolate girl than white chocolate though- what do you think using dark chocolate chips would be like?
Hi Claudia, you can always leave the white chocolate out – the chips almost melt into the batter during baking, so the white chocolate effect is pretty subtle :). But if you are a dark chocolate-raspberry girl, then by all means, go for it!
Wow, these blondies are gorgeous! The combination of raspberry, white chocolate, and almonds is simply delicious.
And I agree – blondies and brownies are, at best, cousins. They are distinct baked goodies =)
Thanks Lauren! I like that cousins analogy – I completely agree! 🙂
Love these, so easy to make and so moist and sweet. Thank you so much for the recipe, it is a keeper for sure.
Thanks Johanne, so glad to hear that! 🙂
These look wonderful – I am wondering if i could use frozen raspberries (as in fresh raspberries that i tossed into the freezer a while ago) or if that would mess with the cook time/outcome. Looking forward to trying these!
Hi Zoe, I’ve only made these with fresh raspberries – frozen berries tend to release a lot of moisture and may change the texture or extend the baking time. I’d use fresh if you can get them. Hope that helps!
These look beautiful! I am baking for the dessert table at my son’s wedding on Oct. 14th.
Do you have any idea if these bars can be frozen?
Thanks, Rose! Blondies generally freeze well, but I don’t think I would freeze these bars – the raspberries may release moisture later after thawing. If you can, I’d make them a day ahead instead and store them in an airtight container at room temperature overnight. Hope that helps!
thanks for replying! I’ll have to do them a couple days before and hopefully that will be ok?