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Raspberry White Chocolate Blondies with Brown Butter Recipe

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4.3 from 35 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 24 servings

Description

These Raspberry White Chocolate Blondies with Brown Butter offer a delightful twist on classic blondies. Featuring a rich brown butter base, succulent raspberry swirl, and creamy white chocolate chips, this recipe balances sweetness and tartness in every bite. Perfect for dessert lovers craving a buttery, fruity treat with a tender, chewy texture.

Ingredients

Raspberry Swirl

  • 1 ½ cups raspberries
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice

Blondie Batter

  • ¾ cup butter
  • 2 ⅓ cups dark brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups white chocolate chips

Instructions

  1. Prepare the Raspberry Swirl: In a small saucepan, combine the raspberries, 1 tablespoon sugar, cornstarch, and lemon juice. Cook over medium-high heat, stirring constantly, until the raspberries break down and mixture thickens slightly, about 5 minutes. Remove from heat and let cool while you prepare the batter.
  2. Preheat Oven and Prep Pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper and spray with cooking spray to prevent sticking.
  3. Brown the Butter: In a medium saucepan over medium-high heat, melt the butter. Continue cooking until it begins to brown and develop a nutty aroma, careful not to burn. Immediately transfer the browned butter into a stand mixer bowl, scraping out all brown bits for added flavor.
  4. Mix Wet Ingredients: Add the dark brown sugar to the browned butter and beat on medium speed for 2-3 minutes until well combined. Add vanilla extract and mix until incorporated. Add eggs one at a time, beating well after each addition.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry mixture to the wet batter and mix on low speed just until combined. Fold in the white chocolate chips evenly.
  6. Assemble Blondies: Pour and spread the thick batter evenly in the prepared baking pan. Carefully spoon the cooled raspberry mixture over the batter. Using a knife, drag lines through the batter and raspberry swirl to create a marbled, swirling effect.
  7. Bake: Bake in the preheated oven for 30-35 minutes or until edges are deep golden brown and the center appears set and dry. Test doneness with a toothpick; it should come out clean or with a few moist crumbs. Allow to cool completely in the pan before slicing into 24 pieces.

Notes

  • The brown butter adds a rich, nutty flavor that enhances the sweetness of the blondies.
  • Ensure the raspberry swirl is cool before adding it to the batter to prevent melting or blending completely.
  • Use parchment paper for easy removal and cleanup.
  • The combination of all-purpose and almond flour creates a tender but sturdy texture.
  • Blondies should be completely cooled before cutting to achieve clean slices.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/raspberry-white-chocolate-blondies-with-brown-butter-recipe/