I have a freezer full of raspberries and my backyard patch is starting to bud, so it’s time to use last year’s berries to make room for the new crop. These raspberry blondies are ridiculously delicious and perfect for summer—use fresh or frozen raspberries and bake a batch today.
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These blondies are bursting with raspberries, studded with dairy-free white chocolate chips, and finished with a hint of almond. The white chocolate’s sweetness balances the raspberries’ tartness beautifully, while chopped salted almonds add a satisfying crunch. They come together quickly in one bowl and are ideal for sharing—though you may not want to.
What Is A Blondie?
A blondie is the brownie’s buttery cousin. Unlike a white chocolate brownie, a traditional blondie contains no chocolate in the batter unless you add chips or chunks. Blondies have a rich, caramel-like flavor and a fudgy, melt-in-your-mouth texture thanks to a high fat-to-flour ratio, delivering the same satisfying density and chew you expect from brownies.
How To Make Raspberry Blondies
I tested two methods: creaming softened butter with sugar and mixing melted butter with sugar. Both yield tasty blondies, but the melted-butter method produces an extra fudgy, almost creamy texture. Once the butter and sugar are combined, add the remaining wet ingredients, then the dry ones. Fold in white chocolate chips, chopped almonds, and raspberries last to avoid crushing the berries.
Should I use fresh or frozen raspberries?
Either fresh or frozen raspberries work well. To keep the berries as intact as possible, add them at the very end and fold them in gently with a spatula—overmixing will break them apart. If using frozen raspberries, do not thaw them first; fold them in straight from the freezer. Note that frozen berries can add moisture, so the blondies may need a few extra minutes in the oven.
How To Cut Raspberry Blondies
If you’re tempted to skip cutting and eat them with a fork, I won’t judge—they’re that good. But if you want neat squares, let the blondies cool completely before slicing. I recommend chilling them in the fridge for at least an hour to firm up, which makes cleaner cuts. Line the pan with parchment paper that overhangs on the long sides so you can lift the whole slab out easily. Run a knife around the exposed edges to loosen any stuck batter, then lift and slice.
Baking Notes
These blondies bake up with crisp, lightly golden edges and a slightly underbaked center for the best texture. If using frozen raspberries, check for doneness after 30 minutes and continue in 5-minute intervals as needed. Once cooled, drizzle melted white chocolate over the top if desired for an extra finishing touch.
Raspberry Sweet Treat Ideas
If you love raspberry desserts, consider trying other raspberry-forward recipes for more inspiration and seasonal baking.
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 packed with summer berries, dairy-free white chocolate chips, and chopped almonds. These one-bowl blondies are easy to make and ideal for warm-weather entertaining.
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 gluten-free 1:1 baking blend)
- 2 teaspoons 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 drizzling
Instructions
- Preheat oven to 350ºF and prepare a 9×13-inch pan with non-stick spray and a parchment paper sling.
- In a mixer bowl with the paddle attachment, combine melted butter and sugar and mix on high for 2 minutes.
- Add the egg, egg yolk, vanilla, and almond extract; mix on high for another 2 minutes.
- Stir in the flour, salt, and baking powder until just combined.
- Fold in white chocolate chips and chopped almonds gently.
- Gently fold in raspberries until just combined—do not overmix to avoid breaking the berries.
- Bake 30–35 minutes or until the edges are light golden and the center is slightly underbaked. If using frozen raspberries, check for doneness after 30 minutes and add time in 5-minute intervals as needed.
- Allow the blondies to cool completely in the pan. Once fully cooled, lift out using the parchment overhang and slice into 24 squares.
- Melt extra white chocolate in 30-second intervals in a microwave-safe bowl, stirring between intervals, and drizzle over cooled blondies if desired.
- Store leftovers in an airtight container at room temperature for up to 7 days.
Equipment
KitchenAid Mixer 4.5 QT (recommended)
9 Inch Angled Icing Spatula (handy for spreading)
9×13 Baking Pan
Notes
Melt extra white chocolate chips in the microwave in 30-second intervals, stirring between, until smooth. Drizzle over fully cooled blondies.
If using frozen raspberries, the bars may require extra baking time—check in 5-minute intervals after 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