Buttery Raspberry and White Chocolate Blondies packed with melted white chocolate, tart raspberry jam, and toasted almonds. Easy and so worth it.
Okay. Can we just admit something? Sometimes, dessert feels like too much.
I know, I know — bold statement. But stay with me. You know those days when your brain is fried, you’ve barely figured out dinner, and suddenly… you’re supposed to whip up dessert too?
Yeah. That was me.
It was a Sunday. Friends were coming over (why do I always say yes to hosting when I’m tired??), and I completely forgot about dessert. Like… not a single thing planned. Panic mode fully engaged.
I stared at my pantry, hoping for inspiration — and honestly? I was this close to throwing in the towel and offering fruit. But then… blondies.
Not just any blondies though. Raspberry and White Chocolate Blondies. Soft. Rich. Easy. Basically, the dessert version of “fake it till you make it.”
White chocolate and butter — melted together, no fuss. Toss in the usual suspects like sugar and eggs. Then? Raspberry jam and almonds. That’s the twist. And you better believe it saved me.
By the time everyone arrived, the house smelled amazing and I looked like someone who totally had her life together. Little did they know, right?
Moral of the story? When in doubt, blondies.
Why You’ll Love This Raspberry and White Chocolate Blondies Recipe?
You’ve probably had blondies before, right? They’re like brownies’ underrated cousin. But trust me — these Raspberry and White Chocolate Blondies? Totally in a league of their own.
First off, they’re simple. No mixer. No weird steps. If you can stir, you can make these.
Second, the flavor? Insane. The white chocolate makes them extra buttery and soft (without being cloyingly sweet). Then the raspberry jam swoops in with that little zing. Like, hello balance!
And those sliced almonds on top? Not just for looks — they add the perfect toasted crunch that makes each bite way more exciting than it should be.
Oh, and here’s a little bonus no one talks about — they slice up so cleanly. Which means they stack beautifully on a platter. And people will think you spent hours making them (you didn’t, but shhh).
Ingredient Notes:
Every ingredient here plays a role — even the boring ones. Let’s talk about what they actually do:
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White Chocolate: Not just for sweetness — it’s the foundation. Go for good-quality bars if possible. This is the heart of the blondie.
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Butter: Unsalted and melted right into the white chocolate. Richness central.
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Flour: Keeps everything held together but still tender.
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Sugar: Basic? Yep. But necessary to balance the richness.
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Eggs: Four eggs make these chewy and decadent. Not up for debate.
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Vanilla Extract: Adds warmth. Honestly, skip this and you’ll know.
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Salt: Just a pinch. But without it? Too sweet. Always respect the salt.
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Raspberry Jam: The real star. Sweet, tart, and swirled right through the batter.
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Sliced Almonds: The crunch you didn’t know you needed until you taste it.
How To Make Raspberry and White Chocolate Blondies?
Step 1: Prep everything.
Preheat the oven to 350°F. Grease or line a 9×13-inch pan. I vote parchment paper — makes removing them later so much easier.
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Step 2: Melt the magic.
Microwave the white chocolate and butter in 30-second bursts until melted and smooth. Stir between each go. Be patient — no one likes burnt chocolate.
Step 3: Mix up your batter.
Once melted and slightly cooled, stir in flour, sugar, eggs, vanilla, and salt. No fancy mixer needed. Just a whisk (or big spoon) and some elbow grease.
Step 4: Swirl it pretty.
Pour the batter into your pan. Then, drop spoonfuls of raspberry jam over the top. Take a butter knife and swirl gently. It doesn’t need to be perfect — actually, imperfect swirls look better.
Step 5: Add that crunch.
Sprinkle sliced almonds evenly on top. They’ll toast up beautifully and add the best texture.
Step 6: Bake it up.
Pop the pan into the oven for about 25 minutes. You’re looking for lightly golden edges and a mostly clean toothpick in the center. Don’t overbake — soft centers = chewy blondies.
Step 7: Cool… then devour.
Let them cool completely before slicing. I know — the wait is brutal. But trust me, they slice way better once cooled.
Storage Options:
If by some miracle you didn’t inhale the entire pan, here’s what to do:
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Room Temp: Airtight container for 2-3 days.
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Fridge: Up to a week, but they’ll get a little firmer (which is kinda nice sometimes).
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Freezer: Freeze slices in a bag for up to 2 months. Perfect for sneaky midnight snacks.
Variations and Substitutions:
Don’t be afraid to play around with this Raspberry and White Chocolate Blondies recipe. Seriously:
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Jam swap: Strawberry, blackberry, cherry… go wild.
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No almonds? Try walnuts or pecans. Or skip them entirely.
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Gluten-free: Use a 1:1 gluten-free flour blend. Works perfectly.
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Add-ins: Throw in white chocolate chunks or fresh raspberries if you’re feeling fancy.
What to Serve with Raspberry and White Chocolate Blondies?
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Coffee or tea: Blondies + coffee = instant mood boost.
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Ice cream: Vanilla or raspberry ripple. You’ll thank me.
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Whipped cream: A dollop makes them feel extra special.
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Fresh fruit: Keep the raspberry love going.
Frequently Asked Questions:
Do I have to use raspberry jam?
Nope. Any jam works, but raspberry is my fave. Sweet and tart? Yes, please.
Are the almonds optional?
Totally. Leave them off or swap them — it’s your blondie world.
Do they freeze well?
Oh yeah. Freeze slices and enjoy later. They thaw like a dream.
And that’s it — my favorite lazy-but-fancy dessert ever. These Raspberry and White Chocolate Blondies are soft, gooey, and just pretty enough to impress… without actually working too hard.
So, are you making them for a party or just for you? Either way — I won’t tell if you keep the biggest corner slice for yourself. Promise.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry and White Chocolate Blondies
Ingredients
- 1 pound white chocolate
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup raspberry jam
- ½ cup sliced almonds
Instructions
Prepare the oven and baking pan.
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal. Set aside.
Melt the white chocolate and butter.
- Place the white chocolate and butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. This process typically requires 2 to 3 minutes in total. Allow the mixture to cool slightly.
Prepare the batter.
- To the cooled chocolate mixture, add the flour, granulated sugar, eggs, vanilla extract, and salt. Whisk until the batter becomes smooth and well combined, ensuring there are no lumps remaining.
Assemble the blondies.
- Pour the prepared batter evenly into the baking pan. Distribute small dollops of raspberry jam across the surface. Using a butter knife, gently swirl the jam into the batter to create a marbled effect. Sprinkle the sliced almonds evenly on top.
Bake the blondies.
- Place the baking pan in the preheated oven. Bake for approximately 25 minutes, or until the edges are lightly golden and a knife inserted in the center emerges clean or with only a few moist crumbs.
Cool and serve.
- Remove the blondies from the oven and allow them to cool completely in the pan, which will take about 30 minutes. Once fully cooled, slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
