These raspberry blondies with almonds and dark chocolate chips are everything you’d want in a blondie: chewy in the center and crispy on the edges, with a buttery almond flavor. They’re bursting with raspberries, giving every sweet bite a hint of tart, fruity bliss.
I’m obsessed with how these turned out, and I’m honestly counting down the days until I make them again. Yeah, they’re that good!
Raspberry Blondies with Almonds & Dark Chocolate Chips
I have a love-love relationship with almond extract, and this recipe is definitely no exception! A little bit goes a long way, but when it works, it just hits different. You just need a splash here, along with some vanilla extract, for drool-worthy, rich flavor.
These bars also have a fabulous crackly top, and the sliced almonds add a nice nutty crunch. Plus, they’re pretty enough for any occasion. (These blueberry walnut blondies are delicious, too!)
What’s the difference between a blondie and a brownie?
A blondie is essentially a vanilla-flavored cousin of the brownie, without cocoa powder. It’s more reminiscent of a cookie bar, and tends to be a little more gooey in the middle than a brownie, often with crisper edges.
Blondies are also typically baked with brown sugar, and because they tend to have a lighter flavor than brownies, you can really taste the caramel flavor it adds.
(If you’re looking for a brownie recipe, these peanut butter banana brownies are delish!)
These are the ingredients you’ll need here:
- flour: We use all-purpose flour here to get that soft, chewy texture.
- butter: Melted butter helps bind the ingredients, and makes the bars deliciously fudgy.
- brown sugar: Brown sugar brings out some caramel notes and helps keep these bars moist and gooey. You can substitute white sugar if needed, but the texture and flavor won’t be quite as good.
- eggs: One egg and one egg yolk help the bars rise, gives them structure, and contributes to their lovely texture.
- vanilla extract: For that essential rich vanilla blondie flavor.
- almond extract: Just a splash gives these bars a pop of almond flavor that compliments the vanilla.
- baking powder: For rise and structure.
- raspberries: The star in these blondies! Their sweet and slightly tart flavor pairs perfectly with the buttery blondie flavors. Plus, they add a burst of juiciness to every bite. I don’t recommend using frozen raspberries, as that may add too much moisture.
- sliced almonds: For crunch and nutty flavor. They make the bars look extra fancy, too!
- dark chocolate chips: These are optional, but definitely delicious. Feel free to swap them out for white chocolate chips if you prefer (they’ll just be sweeter).
- salt: For flavor enhancement and balance.
How to Make Raspberry Almond Blondies
Start by preparing an 8×8 inch square baking pan. Spray or grease the pan, then line with parchment paper. (Spraying the pan before adding the paper helps it stick better).
1: Make Batter
Combine melted butter and brown sugar in a bowl and whisk vigorously until smooth. Add egg, egg yolk, and vanilla and almond extracts and mix until fully incorporated.
In a separate bowl, combine flour, baking powder, and salt and mix well. Then, gently stir the dry ingredients into the wet ingredients with a spatula, until almost fully mixed (we’ll finish in the next step – this helps to avoid over-mixing to make sure we get the right blondie texture).
3: Fold In Raspberries & Chocolate Chips, Spread in Baking Pan & Add Toppings
Next, carefully fold in raspberries and dark chocolate chips (if using). You shouldn’t see any streaks of flour in the batter at this point. (If you do, just mix a little more to incorporate).
Use the spatula to scoop the batter into your lined baking pan. Smooth out on top, then sprinkle on sliced almonds and additional raspberries (press these into the batter a bit).
4: Bake Raspberry Blondies
Bake at 350 degrees Fahrenheit (176 degrees Celsius) for 25-30 minutes if using a metal nonstick pan, or 35-40 minutes if using a glass pan. Use a toothpick to check if it’s done – if it comes out with just a few crumbs, it’s done baking. (We want it to have a slightly fudgy texture in the center).
Another sign that it’s done: the edges should be golden brown and starting to pull away from the pan.
5: Chill & Slice
Lastly, let the blondies cool completely. Using the parchment paper, lift them from the pan and slice with a large knife. This may get a bit messy, which leads me to my next tip:
For easier/cleaner slicing, transfer the blondies to the fridge (once they’re completely cooled) to chill for 30 minutes before slicing.
How to Store Raspberry Blondies
Because these blondies have raspberries in them, they need to be stored in the refrigerator in an airtight container. For the best texture, enjoy them the same day they’re made, but they’ll keep for 2-3 days in the fridge.
Are the dark chocolate chips essential?
The chocolate chips aren’t necessary here! If you want a lighter flavor, or just don’t care for chocolate, you can absolutely leave them out.
White chocolate chips are another great option. They add extra sweetness, and pair well with the flavor of raspberries.
I can attest that these will disappear fast, so feel free to make a double batch. 🙂
For some more fun spring-inspired desserts:
If you make these raspberry almond blondies, I’d love if you shared your thoughts with a rating and comment below!
Raspberry Blondies with Almonds
- 8 Tbsp unsalted butter (melted)
- 1 cup brown sugar (packed)
- 1 large egg
- 1 egg yolk (see notes for tips)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1¼ cup all-purpose flour (spooned then leveled with a knife)
- ½ tsp baking powder
- ½ tsp salt
- 8 oz raspberries, divided (reserve some for topping)
- ½ cup dark chocolate chips (optional)
- 2 oz sliced almonds (unsalted)
- Preheat oven to 350°F (176°C). Spray or grease an 8x8in square pan (metal nonstick or glass). Line with parchment paper. (Spraying the pan first helps it stick better). Set aside.
- Melt butter in the microwave in 30 second intervals at 50% power. Combine melted butter and brown sugar in a bowl and whisk vigorously until smooth. Add egg, egg yolk, vanilla extract, and almond extract. Mix until fully incorporated.
- In a separate bowl, combine flour, baking powder, and salt. Mix well.
- Gently stir the dry ingredients into the wet ingredients with a spatula, until almost fully mixed. (Avoid over-mixing).
- Carefully fold in raspberries and dark chocolate chips (if using). The batter should no longer have any flour streaks at this point.
- Use the spatula to scoop the batter into your lined baking pan. Smooth out on top. Lightly press additional raspberries into the top of the batter and sprinkle on sliced almonds.
- Bake for 25-30 minutes if using a metal nonstick pan, or 35-40 minutes if using a glass pan. The blondies are done when a toothpick inserted into the center comes out with just a few crumbs (it should still be somewhat fudgy), and the edges are golden brown and starting to pull away from the pan.
- Let cool completely. Once cool, use the parchment paper to lift the blondies from the pan. Slice with a large knife. For easier/cleaner slicing, transfer the blondies to the fridge (after they're completely cooled) to chill for 30 minutes before slicing.