Swirls of homemade raspberry jam turn these white chocolate blondies into something extra special! Almond flour keeps them soft and chewy, while melty white chocolate chips add a creamy bite. Brown butter, pushes them over the top! They’re ready in about 30 minutes and perfect for when you’re craving something fruity and fun!
Fresh or Frozen Raspberries for a Fantastic Blondie
Instead of adding whole raspberries to the top like I do in cream cheese brownies or chocolate raspberry bars, they are cooked with a little cornstarch and lemon juice and swirled into the top of the blondie batter. When baked you get fresh raspberry flavor in every bite.
While the blondie bars take only one and a half cups of raspberries, they still provide that delicious berry flavor. Since you are cooking the berries, you don’t even have to use fresh berries, frozen will work just as well. In fact, the first time I made these was in the middle of winter when it was snowing and I was stuck indoors.
The tart raspberry layer goes great with the sweeter white chocolate blondie base. Let’s talk about the base, it’s not just a white chocolate blondie, but a blondie made with brown butter, that’s kind of magical. The brown butter when combined with brown sugar, adds richness to these dessert bars.
The amazing blondies have two additional steps from a more traditional blondie. You’ll need to brown the butter and make the raspberry topping. Both take only a few minutes and are well worth the extra steps.
You Mostly need Pantry Items
For the raspberry topping, you just need fresh raspberries or frozen will work, a little sugar, cornstarch and lemon juice.
For the blondie, you need the basics, butter, brown sugar, vanilla, eggs, flour, baking powder. You also need almond flour and white chocolate chips.
Lets Get Baking
Step 1: Make some jam
Make the raspberry mixture first.
Step 2: Brown the butter
Brown the butter and then add it to light brown sugar in a stand mixer and beat to combine. Add eggs and then the dry ingredients. Once combined add the white chocolate chips and spread the thick batter into a baking dish.
Step 3: Swirl in the jam
You’ll need to let them cool before cutting, although it will be hard.
You can store them at room temperature for a few days. After that keep them fresh in an airtight container in the freezer.
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Raspberry White Chocolate Blondies with Brown Butter
Ingredients
- 1 ½ cups raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice
BATTER
- ¾ cup butter
- 2 ⅓ cups dark brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 cups flour
- 1 cup almond flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
Instructions
- Place raspberries, 1 tablespoon sugar, cornstarch and lemon juice in a small saucepan and cook over medium high heat until the raspberries disintegrate, stirring until the mixture thickens a bit, about 5 minutes. Remove from the heat and let cool as you make the batter.
- Preheat the oven to 325˚ and line a 9 X 13 baking pan with parchment paper sprayed with cooking spray.
- Place the butter in a medium saucepan and cook on medium high heat until melted and the butter starts to brown. Immediately pour it into the bowl of a stand mixer fitted with a paddle attachment, making sure to scrape out all the brown bits into the bowl.
- Add brown sugar and beat on medium speed for 2-3 minutes until well combined. Add vanilla and beat to combine. Add eggs, one at a time, beating on medium speed until incorporated before adding the next one.
- In a separate bowl whisk together the flour, almond flour, baking powder and salt and add to the butter mixture beating just until incorporated. Add white chocolate chips and beat to combine.
- Scrape out the batter into the baking pan and spread evenly in the pan to the edges, it will be very thick. Pour the raspberry jam over the batter. Use a knife and drag a line back and forth forming a swirling pattern.
- Bake for 30-35 minutes or until the edges of the bars are darker brown and the center of the bars look dry and set. A toothpick should come out clean. Let cool in the pan completely before cutting.
Barbara’s Tips + Notes
- The batter will be thick like cookie dough.
- Don’t use jam for the topping, it will be too sweet.
- You do not have to brown the butter, you can melt it in the microwave.
- You can use either almond flour or almond meal.
- You can use fresh or frozen raspberries.
- Refrigerate these once cool for a few minutes for easier cutting.
- These can be frozen.
Nutrition
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