Raspberry White Chocolate Blondie Bars
User Reviews
4.9
Raspberry White Chocolate Blondie Bars
Description
These blondie bars begin with melting butter and white chocolate chips to create a rich, smooth mixture combined with whipped eggs and sugar to lighten the batter. Flour, salt, and almond extract are folded in to provide structure and a gentle nutty aroma. Half the batter is baked first, then topped with a layer of raspberry jam mixed with remaining white chocolate chips before adding more batter or topping.
The bars bake to a tender, dense consistency that holds the raspberry jam in place, offering bursts of fruity brightness balanced by creamy white chocolate sweetness. The sliced almonds on top toast gently in the oven, providing a contrasting texture.
They can be served as a dessert or snack bar and cut into squares for sharing. The use of good-quality white chocolate chips from recommended brands ensures a smooth melt and pleasant flavor without off-notes.
Adjust almond extract amount to taste, though the recipe’s suggested half teaspoon imparts a subtle but important flavor layer. Using a 9x13-inch pan lined for easy cleanup aids in removing the bars intact and maintaining clean edges.
Ingredients
- 1 cup butter
- 3 cups white chocolate chips divided use
- 4 large egg
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon almond extract optional
- 1 ¼ cups raspberry jam
- ½ cup almonds sliced
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch pan with aluminum foil or parchment (for easier cleanup) and lightly grease with nonstick cooking spray.
- Add the butter to a microwave-safe bowl or saucepan and heat until melted. Add 2 cups of the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
- In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer), whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
- Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
- Spread about half (or slightly more than half) of the batter in the prepared pan. Bake for 15-20 minutes until just set throughout.
- While the base layer bakes, stir the remaining 1 cup white chocolate chips into the remaining batter.
- Immediately out of the oven, spoon the raspberry jam over the top. Let sit for a minute or so to melt the jam. Spread the jam into an even layer.
- Dollop the remaining batter in spoonfuls over the jam. Don't spread. Sprinkle with sliced almonds.
- Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Cool completely before serving.
Notes
- Use quality white chocolate chips such as Ghirardelli or Guittard to avoid off flavors and grainy texture.
- Almond extract is optional but adds subtle flavor; use about ½ teaspoon for a mild effect or up to 1 teaspoon for stronger almond notes.
- The raspberry jam quantity is about one 16-ounce jar; adjust slightly as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 154mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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