I’ll let you in on a little secret for making chewing gum that’s never dry and always tender Blondie Recipeand this one is loaded with raspberries and sticky White chocolate!
I snapped our TO-DIE-FOR Raspberry White Chocolate Cookies the day we put our house up for sale and haven’t stopped dreaming about them ever since. Which made me wonder… if I’m in a hurry I could make one Recipe for blondes instead of this?
Well, I really like using plain butter in the cookie recipe so it has that classic cookie texture and flavor, but on these blondies I’ve found a liking for that cream cheese Since bars take longer to bake and tend to dry out a bit more, the cream cheese completely solves this problem. That’s a secret! Cream cheese!!
And this white chocolate blonde brownie situation totally sparked my need to create the perfect classic blondies recipe again. I’ve been looking for years but have always been so, so disappointed. Any tips or tricks you all believe in for the perfect blonde brownies?
There’s something quite delicious about biting into a soft and chewy blonde brownie that’s loaded with the perfect amount of raspberries and all with little nuggets of melty white chocolate dripping from your lips. But the real winner was the addition of almond extract and the White chocolate drizzle. Don’t skip any of these or you’ll be missing out on flavor and texture.
what are blondes
A blondie (or blonde brownie) is a rich, sweet bar cookie similar to a traditional chocolate brownie, but substituting vanilla for the cocoa and usually containing brown sugar.
Here’s your shopping list for these blonde brownies:
- butter – unsalted and soaked
- Brown sugar – light
- White sugar – regularly granulated
- cream cheese – softened so it doesn’t clump in the blondies
- egg – gives the beam structure
- egg yolk – Add just a little extra richness and help the bars be soft and chewy
- Vanilla – Taste
- almond extract – Taste
- Flour – all purpose
- cornstarch – helps the blondies become crumbly but still tender
- baking powder – propellant
- baking powder – gives the blondies their rise and fluffiness
- Salt – cuts off the sweetness, enhances all flavors
- White chocolate chips – we love Guittard or Ghiradelli chips
- Dehydrated Raspberries – it is important that these are dehydrated or freeze dried raspberries, they add real raspberry flavor without adding extra moisture
You can find the measurements for each ingredient in the recipe card at the end of this post.
Can I use low-fat cream cheese?
YES! Just don’t make the fat-free cream cheese. They need a little bit of fat to get the right flavor and texture.
What kind of raspberries should I use?
You want to find freeze dried or dehydrated raspberries.
Where can you buy freeze dried raspberries?
You can find freeze-dried raspberries at most grocery stores. Look in the aisle for healthy snacks near the raisins, raisins 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 completely different. The moisture of fresh/frozen raspberries makes the bars more like a cake than a bar. They become fluffier and less dense.
How long do Raspberry White Chocolate Blondes keep?
Store these blondies in an airtight container at room temperature. They have a shelf life of 2-3 weeks. You can keep them in the fridge for even longer or in the freezer for up to 3 months.
If you love these blondies, try our Rolo Blondies or Mudslide Blondies. And if you love raspberry desserts, our Lemon Raspberry Bars and Cinnamon Raspberry Buckle Cake are HEAVEN!
So easy Blondie Recipe gives you buttery soft, tender and dense cookie bars filled with melty white chocolate and raspberry chunks. Don’t skip the almond extract or the white chocolate drizzle!
More Blondie Recipes to Try:
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Preheat oven to 350 degrees.
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Spray a 9×13″ pan with nonstick spray and press in a piece of parchment paper. Spray again.
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Mix butter and sugar for 1 minute. Add cream cheese and egg and mix again.
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Add the remaining egg yolks, vanilla and almond extract and mix until smooth.
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In a separate bowl, whisk together all the dry ingredients and add to the wet ingredients. Mix to combine.
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When almost incorporated, add the raspberries and white chocolate chips, stirring with a wooden spoon.
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Press the batter into the casserole dish so that it is flat and fills the entire pan.
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Bake for 22-24 minutes. Let cool for a few minutes, then drizzle with melted white chocolate.
Calories: 241kcal
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