I love a good brownie as much as anyone, but especially this time of year it’s nice to mix it up with something that tastes a little lighter, like these blondies! Full of raspberries and white chocolate chips, they are also buttery and chewy and really the perfect type of blondie. And while I said they taste lighter because of the raspberry and white chocolate, trust me, they are still extremely decadent.
I’ve been making version of these blondies for years, but I’ve never shared them here. Now is the time. I admit that blondies aren’t my favorite dessert, and I’m really not a fan of white chocolate. But these blondies are just so rich and fudgy, while the raspberry really pops and the white chocolate seems to round it all out. Every time I make these I wonder why I don’t make them more often.
I frequently add slivered almonds to these. Sometimes in addition to the white chocolate chips, and sometimes instead of them. But there are endless ways to customize them. As always, you can add any nut you want, or substitute any flavor chip you would like (bonus points if you use the confetti white chocolate chips like I did). Regular, old semi-sweet chocolate chips would be fantastic. Blackberries, strawberries, and blueberries would all work well. Or use a mix of whatever you have! You can also always leave out the almond extract. The zest of half a lemon would be a great addition instead!
Don’t do what I do and wait too long to make these. They are so perfect for spring, when you’re craving fresh berry flavors, but it still gets cool at night so a decadent dessert sounds good. Make them this weekend (and then maybe next weekend too)!
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- 1/2 cup butter melted
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup white chocolate chips
- 1 cup raspberries fresh or frozen (do not thaw)
Ingredients
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- Line an 8-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
- Combine melted butter and brown sugar. Stir in egg, vanilla, and almond extract.
- Stir in flour, baking powder, and salt.
- Add white chocolate chips, mix well, and scrape into prepared pan. Smooth the top.
- Slightly chop the berries. Scatter them over the batter in the pan.
- Bake at 350 degrees F for 35-45 minutes. Blondies should be golden brown and set in the center. A toothpick inserted near the center should come out with only a few wet crumbs.
- Cool completely before removing from pan and slicing.
- Leave out almond extract, or substitute with the zest of half a lemon.
- Use semi-sweet or other chocolate chips instead of white chocolate.
- Use up to 1 cup of mix-ins. Instead of all chocolate chips, use 1/2 cups nuts and 1/2 cup chips.
- Try different berries - strawberries, blackberries, and blueberries would all be great.