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Raspberry Blondies with Almonds

These raspberry almond blondies with dark chocolate chips are deliciously chewy in the center, with crispy edges, buttery almond flavor, and bursts of fruity raspberries.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

  • 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
  • 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)

Instructions
 

  • 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.

Notes

How to Separate an Egg Yolk: gently crack an egg on the rim of a bowl, as close to the center of the shell as possible. Over the bowl, pull the egg shell halves apart, letting the yolk settle in one half. Let the egg whites run over the edge of the egg shell half. Then, carefully transfer the yolk into the other shell half, letting more egg whites run off. Repeat until most of the egg white is gone and just the yolk remains.
Storage Tips: Because these blondies have raspberries in them, they should be stored in the refrigerator in an airtight container. They'll keep for 2-3 days in the fridge.
Keyword almonds, bars, blondies, dark chocolate, raspberries