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?

Raspberry-Almond Blondies | Tutti Dolci

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 | Tutti DolciRaspberry-Almond Blondies | Tutti Dolci

Print

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

  1. Preheat oven to 350Β°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.
  2. 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

  • Calories: 215
  • Carbohydrates: 29

32 comments

  1. 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!

  2. 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.

  3. 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!

  4. 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!). πŸ˜‰

    These “bars” look magnificent!!

  5. 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?

  6. 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! =^..^=

  7. 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?

    1. 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!

  8. Love these, so easy to make and so moist and sweet. Thank you so much for the recipe, it is a keeper for sure.

  9. 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!

    1. 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!

  10. 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?

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

COPYRIGHT ©2018 TUTTI DOLCI | PHOTO & RECIPE POLICY. SITE DESIGN BY SAEVIL ROW