Prepare yourself for the simplest raspberry blondies recipe! These delectable treats, known as blondies, are incredibly easy to make and will satisfy your dessert cravings. Whether you’re seeking a delightful dessert or a tasty snack, you’ll be thrilled with the outcome.
I absolutely adore blondies! They are versatile and can cater to various preferences (hello white chocolate and raspberry blondies anyone?). These gluten free blondies are a truly scrumptious snack, perfect for indulging in as a dessert or enjoying during lunchtime. This recipe requires just one mixing bowl and a handful of ingredients. Let’s delve into this original recipe and create these chewy raspberry blondies.
FAQ
The recipe calls for mini semi-sweet chocolate chips, but can I use dark chocolate chips or white baking chocolate instead?
Absolutely! Feel free to substitute white chocolate chips for a twist on the classic recipe. This variation would result in delightful white chocolate and raspberry blondies. The sweetness of white chocolate perfectly complements the tartness of raspberries. You can use either white chocolate chips or white chocolate chunks, depending on your preference. If you enjoy the tartness of raspberries, white chocolate chips would be an excellent choice!
Can I make any substitutions in this recipe?
For this raspberry blondies recipe, you can use either fresh or frozen raspberries. Alternatively, you can opt for freeze-dried raspberries, like I did. However, fresh or frozen raspberries work just as well and add a touch of juiciness to the blondies.
The freeze-dried raspberries impart an amazing raspberry flavor, but if you prefer using fresh or frozen berries, go ahead and do so!
If you don’t have vanilla extract on hand, you could experiment with almond extract. While I haven’t tried it personally, the almond flavor would likely complement the chocolate and raspberries wonderfully.
For an added crunch to your raspberry blondies, consider incorporating some chopped almonds.
Can I use almond flour instead?
I would not recommend using almond flour for this particular recipe. It is best to stick with a gluten-free all-purpose flour mix. Remember, not all brands of gluten-free all-purpose flour are the same. Using a different flour may yield different results.
Are blondies supposed to be gooey?
Yes, to some extent. Similar to brownies, blondies possess a delightful gooeyness. While they need to be baked, they retain a moist and chewy texture. Speaking of which, you may wonder about the distinction between blondies and brownies. Blondies tend to have a subtle caramel flavor, thanks to the addition of brown sugar, and typically do not contain cocoa powder. As for the difference between a blondie and a cookie, a blondie is typically referred to as a cookie bar!
How do I store these gluten free blondies?
Storing these gluten free blondies is easy. Simply place them in an airtight container on the counter, where they will stay fresh for 3-5 days. You can also freeze them by placing them in an airtight container or a freezer-safe ziplock bag. Be sure to label them with the date and consume them within 3 months. If you prefer refrigerating the blondies, they will remain fresh for approximately 3-5 days.
What do you need to make these raspberry blondies?
8 tablespoons unsalted butter, it should be melted butter (no need to worry about room temperature)
¼ cup olive oil
1 cup light brown sugar
½ cup white granulated sugar
1 teaspoon pure vanilla extract, if you cannot find pure vanilla extract, then any vanilla extract will do
8 oz freeze dried raspberries, if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
1 cup mini chocolate chips, you can substitute white chocolate chips or white chocolate chunks
2 eggs, room temperature is fine but not necessary
2 cups all purpose flour (gluten free of course), I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
1 teaspoon baking powder
Equipment
wire rack
measuring cup
parchment paper (parchment paper is optional if you do not have a nonstick spray), baking pan
How do you make these raspberry blondies?
- Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
- Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
- Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
- Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don’t just let them cool slightly) before cutting them otherwise it could get a bit messy!
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Laura
Raspberry Blondies
Ingredients
- 8 tablespoons unsalted butter it should be melted butter (no need to worry about room temperature)
- ¼ cup olive oil
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract if you cannot find pure vanilla extract, then any vanilla extract will do
- 8 oz freeze dried raspberries if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
- 1 cup mini chocolate chips you can substitute white chocolate chips or white chocolate chunks
- 2 eggs room temperature is fine but not necessary
- 2 cups all purpose flour gluten free of course, I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
- Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
- Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
- Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don't just let them cool slightly) before cutting them otherwise it could get a bit messy!
Video
Notes
Nutrition
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Irma Romero says
Hi this recipe looks amazing, can’t wait to try it. What size pan do you recommend?
Sift | Gluten Free says
Hi Irma,
8×8 is usually best! If you only have a 9×13 that is fine but up the baking time by about 10-15 minutes!
L