Get ready for the easiest raspberry blondies recipe! I love easy dessert recipes and this blondies recipe fits the bill. The perfect dessert cuisine or just an awesome snack, you’ll be super jazzed that you made them.
I love blondies! I do. This is such a great recipe because it can appeal to so many! Blondie bars are an absolutely delicious snack, and they are great as a dessert or ideal as a lunchtime snack. This is a one bowl blondie recipe (all you need is a large mixing bowl), and a few ingredients and you are good to go! Let’s dive in to this original recipe and make these chewy blondies.
FAQ
I know the recipe card calls for mini semi sweet chocolate chips. Can I use dark chocolate chips? What about white baking chocolate?
Yes! You can absolutely use white chocolate chips instead if that is your wish. This recipe works just as well as a raspberry white chocolate blondies recipe. White chocolate and raspberry pair together really beautifully as the white chocolate chips are really sweet and the raspberries can be tart. You can use white chocolate chips or white chocolate chunks if that is your wish, obviously if you wish the chocolate to be chunkier than by all means use the white chocolate chunks! If you like tart raspberries, then white chocolate chips may be a good option for you!
What substitutions can I make?
For this raspberry blondies recipe, you can use fresh or frozen raspberries or you can use what I have which is freeze dried raspberries. However, fresh raspberries or frozen raspberries are completely fine! They will add a bit a juiciness to the blondies recipe.
The freeze dried raspberries add amazing raspberry flavor but if you want to use fresh berries or frozen berries that is entirely your call!
If you do not have vanilla extract, you could try using almond extract. I have not personally tried this, but, an almond flavor would likely pair with the chocolate and raspberries quite nicely!
If you would like to add a bit more bite to your raspberry blondies, you could also add some chopped almonds.
Can I use almond flour instead?
I would not suggest it for this recipe. You really will want to use a gluten free flour mix. Remember, not all gluten free all purpose flour brands are equal and if you use a different flour then you may end up with different results!
Are blondies supposed to be gooey?
Yes, to an extent. Obviously they need to be baked but like brownies, they share a gooeyness about them! Speaking of which, what is the difference between blondies and brownies you might ask? Blondies tend to have a slight caramel flavor to them (added by the brown sugar in the recipe) and do not typically have cocoa powder. And if you are wondering how a blondie is different from a cookie, well, it is typically labelled as a cookie bar!
How do I store these raspberry blondies?
In an airtight container on the counter for 3-5 days is just fine. You can also freeze them, again, I would suggest an airtight container and or a ziploc type bag that is good for freezing. Mark the date on them, and make sure to eat them within 3 months! If you want to refrigerate blondies then that is fine as well, I would still say around 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
*Tools:
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!
Looking for similar recipes?
Double Chocolate Chip Cookies
Easy Gluten Free Chocolate Crinkle Cookies
Chocolate Heath Bar Cookies
Raspberry Lemon Cheesecake Bars
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