White chocolate and raspberry is a classic combination. I knew I wanted to make a heart-shaped Valentine’s Day dessert centered around these flavors, but I was not sure what kind of dessert it should be.
In the big world of desserts there are cookies, brownies, cupcakes, cakes, ice cream, and the list can go on and on. Since I had already made a ton of cookies, I thought that Raspberry White Chocolate Blondies would be the perfect treat!
If you are still craving cookies I highly recommend my Chocolate Walnut Rugelach, 7 Layer Bar Cookies, and Cookie Butter White Chocolate Chip Cookies. If you’re like me and can’t choose one, then I suggest making all three recipes 🙂
These blondies are the same base as I used in my Salted Caramel Blondie Truffles, Peanut Butter Blondies with Decadent Fudge Frosting, and Brown Butter Pretzel Peanut Butter Cup Blondies. It is just so good so there is no reason to reinvent a great base recipe!
This time I mixed in frozen raspberries (you can use fresh) and white chocolate chips. I also added a tiny bit of almond extract to give these blondies a slight almond flavor that works really well with raspberries and white chocolate.
This recipe is essentially a one bowl dessert and the blondies bake up in under 25 minutes! It is so simple that no baking tips are needed 🙂
To make these blondies cute for Valentine’s Day I used a heart shaped cookie cutter. There will be scraps but they are best eaten by the baker (at least I think so!). You can also cut the blondies into squares and they are equally delicious!
These chewy brown sugar blondies make the perfect edible gift! Filled with raspberries and white chocolate these heart-shaped blondies are a real treat!
- 1 stick (8 tablespoons) unsalted butter
- 1 cup light or dark brown sugar , packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- Pinch of salt
- 1/2 cup raspberries , fresh or frozen
- 1/2 cup white chocolate chips
Preheat oven to 350°F. Line an 8 x 8 baking pan with aluminum foil, then grease the pan.
In a medium bowl whisk the melted butter, sugar, and salt. Add in the egg, vanilla, and almond extract and whisk until smooth. Mix in the flour and salt until just incorporated. Add in the raspberries and white chocolate chips and gently mix.
Bake in preheated oven for 20-25 min or until a toothpick is clean when inserted into the center of the pan. Cool on a wire rack. Using a heart shaped cookie cutter, cut 11 hearts from the blondies and serve.
- You may use fresh or frozen raspberries. The frozen raspberries should not be thawed.
- These blondies can also be cut into 16 pieces.