Raspberry White Chocolate Bars are a blondie with white chocolate mixed in and topped with raspberries. Almond meal and browned butter make these magical.
It’s berry season and unless you have raspberry bushes in your back yard, it’s off to the farmer’s market so I can make some raspberry white chocolate bars. While the blondie like bars take only one and a half cups of raspberries, they still provide that delicious berry flavor that I love.
Instead of adding whole raspberries to the top like I do in cream cheese brownies or chocolate raspberry bars, I cooked these with a little cornstarch and lemon juice and swirled them in to the top of the batter.
In fact, the first time I made these was in the middle of winter when it was snowing and I was stuck indoors. I still used fresh berries flown in from somewhere which weren’t near as good as what you can get locally, but they were still delicious. You can also use frozen berries for this since you are cooking them and the shape is not important
The tart raspberry layer was just what the sweeter white chocolate blondie base needed. While white chocolate blondes are good alone, but adding the raspberries makes them so much better and hey, it’s fruit, so that makes them healthier!
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.
What you’ll need
For the raspberry topping, you just need raspberries, 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 meal and white chocolate chips.
How do you make white chocolate raspberry bars
Step 1: Make the raspberry mixture first. In a saucepan cook the raspberries with a little sugar, cornstarch and lemon juice until the raspberries have broken down and you have a thick raspberry mixture.
Step 2: Brown the butter and then add it to 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: Pour the raspberry mixture on top of the batter and use a knife to swirl it in.
Step 4: Bake for 30 minutes.
These are a substantial bar that won’t crumble apart in your hand while you’re eating it which also means that it is a great bar to ship to friends and family.
Freeze these and they will stay fresh for months. They will become firm if refrigerated or frozen but when left out at room temperature they will soften up.
While fresh local berries are always the best, frozen raspberries work great in this recipe since you are cooking the berries first.
I would not suggest using raspberry jam which is much sweeter than the tart raspberry mixture used on these blondies. For me adding a sweet topping like jam would make these too sweet. I love the contrast of the tart raspberry topping and the sweet white chocolate blondie.
Browning the butter adds a rich nutty flavor to blondies but the bars will still turn out delicious if you just melt the butter.
Almond flour has been blanched with the skins removed and is more finely ground. Almond meal is ground with the skins and therefore is a little more course. Either are fine for this recipe.
Since this recipe only uses a cup of almond flour store the leftover in a sealed container in the freezer.
More recipes that use almond flour
Dessert bar recipes you’ll love
- Pecan pie bars
- Apple pie bars
- Sprinkle blondies
- Brown butter blondies
- Peanut butter brownies
- Snickerdoodle bars
- Apricot bars
- Cherry streusel bars
Adapted from Eat the Love
Raspberry White Chocolate Bars
- 1 ½ cups raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice
- ¾ cup butter
- 2 ⅓ cups dark brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 cups flour
- 1 cup almond meal/flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 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 heat and let cool as you make the batter.
- Preheat the oven to 325˚F and line a 9 X 13 inch rimmed 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. 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 meal, 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 out into the baking sheet 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 in the oven for 30-35 minutes or until the edges of the bars are darker brown and the center of the bars look dry and set. 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.