Easy Raspberry Blondies Recipe

My First Blondie Mistake

I once tried to make blondies without waiting for the butter to cool. What a mess! The hot butter cooked the eggs right in the bowl. I still laugh at that. Now I always let it cool just a bit.

This matters because baking is about patience. Good things come from taking your time. Your batter will be smooth and perfect. Doesn’t that smell amazing when you mix the vanilla and almond?

The Sweet and Tart Magic

Raspberries are the star here. Their tart pop cuts through all the sweet, rich dough. It makes every bite interesting. I love using frozen berries in winter.

*Fun fact: The almond extract isn’t just for flavor. It makes the raspberry taste even more like raspberry! It’s a little kitchen secret. Do you prefer fresh or frozen berries for baking?

Folding With Care

When the recipe says “fold gently,” please listen. I learned this the hard way too. Stirring too hard makes pink, mushy batter. We want lovely red berry swirls.

Use a big spoon and turn the batter over softly. This matters because we want pockets of juicy berry. It makes the blondies so pretty. What’s your best tip for folding in fruit?

Knowing When It’s Done

The hardest part is waiting. The edges will be golden. But the very center should look a tiny bit wet. It will finish cooking as it cools on the counter.

If you wait for the center to look fully baked, they will be dry. Trust the process. Letting them cool fully is key for a clean slice. This patience is the final gift to your future self.

Your Turn to Share

I love seeing what you create. These blondies are wonderful for sharing. They bring smiles to lunchboxes and picnic blankets. Food made with care always does.

Will you add the white chocolate drizzle? It’s such a pretty finish. Tell me, what’s your favorite thing to bake for someone you love?

Ingredients:

Ingredient	Amount	Notes
dairy-free salted butter, melted	1 cup
granulated sugar	1 3/4 cup
large egg, room temperature	1
large egg yolk, room temperature	1
vanilla extract	1 teaspoon
almond extract	1/2 teaspoon
all-purpose flour	2 cups	*can be substituted with gluten-free 1:1 baking blend
coarse sea salt	2 teaspoon
baking powder	1 teaspoon
dairy-free white chocolate chips	1 cup
almonds, chopped	1/2 cup
fresh or frozen raspberries	1 1/2 cups
extra white chocolate chips for drizzle	optional

My Raspberry Blondies: A Sweet Little Hug

Hello, my dear. Come sit at the counter. I want to share my raspberry blondie recipe. It’s like a brownie’s sunnier cousin. These are soft, sweet, and have little berry surprises inside. I make them for my book club. The ladies always ask for the recipe. I still laugh at that.

We’ll use simple things from your pantry. The almond extract is my secret. It makes your kitchen smell like a bakery. Doesn’t that smell amazing? Let’s get our hands busy. Here is exactly how we make them.

Step 1: First, turn your oven to 350 degrees. Grease a 9×13 pan and line it with parchment paper. This paper is a lifesaver. It lets you lift the whole batch out later. My grandson calls it the cake magic carpet. It makes cleanup so easy.

Step 2: Now, mix the melted butter and sugar. Use your mixer for two whole minutes. It will get light and fluffy. This gives the blondies a nice texture. (My hard-learned tip: Don’t rush this step. Good mixing makes all the difference.)

Step 3: Add the egg, extra yolk, and both extracts. Mix for another two minutes. See how pale and creamy it looks? That almond scent is wonderful. It reminds me of my grandma’s kitchen. She always used a little in her cakes.

Step 4: Sprinkle in the flour, salt, and baking powder. Mix just until you don’t see white powder. We don’t want tough blondies. Then, gently fold in the white chocolate chips and chopped almonds. I love the little crunch the nuts add.

Step 5: Here’s the fun part. Add the raspberries last. Fold them in very gently. If you mix too hard, the berries will bleed everywhere. Frozen berries work great too. Do you think frozen or fresh berries make more juice? Share below!

Step 6: Spread the thick batter into your pan. Bake for 30-35 minutes. The edges will be golden. The very center should look a tiny bit soft. Let them cool completely in the pan. This is the hardest part—waiting!

Step 7: Once cool, lift them out and cut into squares. If you’re feeling fancy, melt a few more chips. Drizzle it over the top. It looks so pretty. Then, enjoy your first bite. You deserve it.

Cook Time: 35 minutes
Total Time: 1 hour (plus cooling)
Yield: 24 blondies
Category: Dessert, Baking

Three Tasty Twists to Try

Recipes are like stories. You can tell them a little differently each time. Here are some fun ways to change up these blondies. They are all delicious.

Lemon-Zest Sparkle: Add the zest of one lemon to the batter. It makes the raspberries taste even brighter. So fresh and sunny.

Double Chocolate Berry: Swap the white chocolate chips for dark chocolate ones. The rich chocolate with tart raspberries is heavenly.

Oatmeal Cookie Style: Replace half a cup of flour with old-fashioned oats. It adds a chewy, cozy texture. Perfect for autumn.

Which one would you try first? Comment below!

Serving Them Up with Style

A warm blondie is a treat all by itself. But sometimes, I like to dress it up. It feels like a special occasion. Here are my favorite ways to serve them.

Place a square on a small plate. Add a scoop of vanilla bean ice cream right on top. The melt is the best part. A little dusting of powdered sugar looks lovely too. For a picnic, just stack them in a container. They travel so well.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a little glass of sweet dessert wine pairs beautifully. It sips like a berry itself. Which would you choose tonight?

Keeping Your Blondies Fresh & Happy

Let’s talk about keeping these treats tasty. Store cooled blondies in a sealed container. They stay soft for a week on the counter. For longer storage, freeze them! Wrap squares tightly in plastic wrap. Then pop them in a freezer bag for three months.

Thaw frozen blondies on the counter for a few hours. I once froze a whole batch for my grandson’s visit. They tasted just-baked when he arrived! Batch cooking like this matters. It means a sweet treat is always ready for surprise guests.

You can also warm a square in the microwave for ten seconds. It makes the chocolate chips gooey again. So good with a glass of milk! Have you ever tried storing it this way? Share below!

Simple Fixes for Common Blondie Troubles

Even grandmas have baking hiccups. Here are easy fixes. First, if your blondies are too cakey, you may have over-mixed. Mix the flour just until you see no more white streaks. This matters because gentle mixing keeps them dense and fudgy.

Second, if the middle seems too wet, the berries might be the cause. Frozen berries add extra moisture. I remember when my first batch was soggy in the center. Just bake for five extra minutes if using frozen fruit.

Third, if they stick to the pan, your parchment paper is a hero. Let the blondies cool completely before lifting the paper out. This simple step builds your cooking confidence. Which of these problems have you run into before?

Your Blondie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free 1:1 baking flour blend. It works perfectly.

Q: Can I make them ahead? A: Absolutely. Bake them a day before you need them. They taste even better the next day.

Q: What can I swap for almonds? A: Try walnuts or pecans. Or leave nuts out for a friend with allergies.

Q: Can I halve the recipe? A: You can. Use an 8×8 inch pan. Just bake for a few minutes less.

Q: Is the white chocolate drizzle needed? A: It’s optional but lovely. It makes them look special. *Fun fact: The almond extract makes the raspberry flavor pop!* Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking these raspberry blondies. They are full of sweet, tart joy. Sharing food is one of life’s greatest pleasures. I would love to see your creation.

Please take a photo of your beautiful batch. Show me your kitchen success! Have you tried this recipe? Tag us on Pinterest! Thank you for baking with me today.

Happy cooking! —Chloe Hartwell.