I’m letting you in on a little secret for making a chewy, never dry, and always tender blondie recipe, and this one is loaded with raspberries and gooey white chocolate!
The day we listed our home for sale I photographed our TO-DIE-FOR Raspberry White Chocolate Cookies and have not been able to stop dreaming about them ever since. Which made me wonder… if I’m in a hurry, could I make a blondies recipe instead?
Now, in the cookie recipe I really like to use straight butter so that it has that classic cookie texture and flavor, but in these blondies I’ve found a preference for the cream cheese addition as bars need more time to bake and tend to dry out a little more which the cream cheese totally solves that issue. That’s secret! Cream cheese!!
And this white chocolate blonde brownies situation has totally triggered my need to create the perfect classic blondies recipe again. I’ve searched for years and years but have always been so, so disappointed. Any tips or tricks that you all believe in for the perfect Blonde Brownies?
There’s something quite luscious about biting into a soft and chewy blonde brownie that has the perfect amount of raspberries dotted throughout and all with little nuggets of melty, dripping-from-your-lips-white-chocolate. But the real winner ended up being the addition of almond extract and the white chocolate drizzle. Do not skip either one or you’ll be lacking that little something in flavor and texture.
What Are Blondies?
A blondie (or a blonde brownie) is a rich, sweet bar cookie that is similar to a traditional chocolate brownie, but substitutes vanilla for the cocoa, and usually contains brown sugar.
Ingredients for White Chocolate Raspberry Blondies
Here is your shopping list for these blonde brownies:
- Butter – unsalted and softened
- Brown Sugar – light
- White Sugar – regular granulated
- Cream Cheese – softened so it isn’t clumpy in the blondies
- Egg – gives structure to the bars
- Egg Yolk – add just a little extra richness and helps the bars be soft and chewy
- Vanilla – flavor
- Almond Extract – flavor
- Flour – all purpose
- Cornstarch – helps the blondies be crumbly but still tender
- Baking Powder – leavening agent
- Baking Soda – gives the blondies their rise and fluffiness
- Salt – cuts the sweetness enhances all the flavors
- White Chocolate Chips – we love Guittard or Ghiradelli brand chips
- Dehydrated Raspberries – it’s important that they are dehydrated or freeze dried raspberries, they add real raspberry flavor without adding any extra moisture
Can I Use Low-Fat Cream Cheese?
YES! Just don’t do the fat free cream cheese. You need a little fat to get the right flavor and texture.
What Type of Raspberries Should I Use?
You want to find freeze dried or dehydrated raspberries.
Where to Buy Freeze Dried Raspberries
You can find freeze dried raspberries at most grocery stores. Look in the healthy snack aisle near the raisins and craisins and nuts. They are usually in a bag.
Can I Use Fresh or Frozen Raspberries?
Yes, you can use fresh or frozen raspberries, but I wouldn’t recommend it. The texture of the blondies will be totally different. The moisture from fresh/frozen raspberries makes the bars more like a cake than a bar. They will be more fluffy and less dense.
How Long Will Raspberry White Chocolate Blondies Keep?
Store these blondies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
This simple blondie recipe gives you buttery, tender and dense cookie bars that are loaded with melty white chocolate and bursts of raspberry chunks. Don’t skip the almond extract or the white chocolate drizzle on top!
More Blondie Recipes to Try:
- Nutella Blondies
- Peanut Butter Mississippi Mud Blondie Recipe
- Malted Dark Chocolate Chip Fudge Blondies
- Maple Pecan Blondies
- Mudslide Blondies
- Rolo Blondies
- Pumpkin Blondies
- Candy Corn Blondie Recipe
White Chocolate Raspberry Blondies
- 1 Cup Butter, plus 2 Tablespoons, softened
- 3/4 Cup Brown Sugar , plus 1 1/2 Tablespoons
- 1/3 Cup White Sugar , plus 2 1/2 Tablespoons
- 1/4 Cup Cream Cheese, plus 2 Tablespoons, softened
- 1 Large Egg
- 1 Large Egg Yolk
- 1 1/4 teaspoons Vanilla
- 3/4 teaspoon Almond Extract
- 3 Cups Flour
- 2 teaspoons Cornstarch
- 1 3/4 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Salt
- 1 1/2 Cups White Chocolate Chips
- 1 1/4 Cup Dehydrated Raspberries
- White Chocolate Chips, or melting chocolate, *for the drizzle
- Preheat oven to 350 degrees.
- Spray a 9x13" pan with nonstick spray and press in a piece of parchment paper. Spray again.
- Mix the butter and sugars for 1 minute. Add the cream cheese and egg and mix again.
- Add the remaining egg yolk, vanilla and almond extract and mix until smooth.
- In a separate bowl, whisk all the dry ingredients together and add to the wet ingredients. Mix to combine.
- When everything almost incorporated add the raspberries and white chocolate chips and stir with a wooden spoon.
- Press the dough into the baking dish so that it is flat and fills the whole pan.
- Bake 22-24 minutes. Let them cool for a few minutes and then drizzle with melted white chocolate.
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