I’ll tell you a little secret for making a chewy dish, never dry and always tender Blondie recipeAnd it’s busy raspberry and sticky White chocolate!
The day we listed our house for sale I took a photo of our TO-DIE-FOR white chocolate cookies and since then I haven’t been able to stop dreaming about them. Which made me wonder… if I’m in a hurry, can I do a Blondie recipe Instead?
Now, in the cookie recipe I really like to use straight butter to have that classic cookie texture and flavor, but in these blondes I found a preference for Cream cheese Additionally, bars need more time to bake and tend to dry out a bit more, which the cream cheese completely solves. it’s a secret! Cream cheese!!
And this all white chocolate blonde brownie situation sparked my need to re-create the perfect classic blonde recipe. I searched for years and years but was always so, so disappointed. Any tips or tricks you all believe in for the perfect blonde brownies?
There’s something quite delicious about Langos in a soft, chewy blonde brownie that has the perfect amount of raspberry dotted throughout, all topped with little cubes of melty, drool-worthy white chocolate. But the real winner in the end was the addition of almond extract And the White chocolate drizzle. Don’t skip one of them, or you’ll miss that little something in flavor and texture.
What are blondes?
A blondie (or blondie brownie) is a rich, sweet bar cookie similar to a traditional chocolate brownie, but replaces vanilla with cocoa, and usually contains brown sugar.
Here’s your shopping list for those blonde brownies:
- butter – Unsalted and softened
- Brown sugar – Light
- White sugar – Regular grain
- Cream cheese – softened so that it is not bulky in blondes
- egg – Gives structure to bars
- yolk – add just a little extra richness and help the bars to be soft and chewy
- vanilla – Taste
- almond extract – Taste
- flour – the whole purpose
- Corn starch – Helps blondes to be crumbly but still soft
- Baking powder – swelled
- Baking soda powder – Gives blondes their lift and fluffiness
- Salt – Cuts the sweetness and enhances all the flavors
- White chocolate chips – We like Guitard or Ghiradelli brand chips
- Dried raspberry – It is important that they be dried or freeze-dried raspberries, they add real raspberry flavor without adding additional moisture
The measurements for each ingredient can be found on the recipe card at the end of this post.
Can I use low fat cream cheese?
Yes! Just don’t make the fat-free cream cheese. You need a little fat to get the right flavor and texture.
What type of raspberry should I use?
You want to find freeze-dried or dried raspberries.
Where to buy freeze-dried raspberries
You can find freeze-dried raspberries at most grocery stores. Look in the healthy snack aisle near the raisins and raisins and nuts. They are usually in a bag.
Can you use fresh or frozen raspberries?
Yes, you can use fresh or frozen raspberries, but I wouldn’t recommend it. The texture of the blondes will be completely different. The moisture from fresh/frozen raspberries makes the bars more like a cake than a bar. They will be more airy and less dense.
How long will raspberry white chocolate blondes last?
Store these blondes in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the fridge even longer or in the freezer for up to 3 months.
If you like these blondies, try our Rolo Blondies or Mudslide Blondies. And if you like desserts with raspberries, Lemon Raspberry Bars and Raspberry Cinnamon Buckle Cake are heaven!
it’s simple Blondie recipe Gives you buttery, soft and dense cookie snacks, loaded with melting white chocolate and bursts of raspberry chunks. Don’t give up the almond extract or the sprinkling of white chocolate on top!
More Blondie recipes you should try:
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Preheat the oven to 350 degrees.
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Spray a 9×13 inch pan with non-stick spray and press inside with a piece of parchment paper. Spray again.
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Mix the butter and sugars for a minute. Add the cream cheese and egg and mix again.
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Add the remaining egg yolk, vanilla and almond extract and mix to a uniform mixture.
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In a separate bowl, whisk all the dry ingredients together and add to the wet ingredients. Mix to combine.
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When everything is almost absorbed, add the raspberries and white chocolate chips and mix with a wooden spoon.
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Press the dough into the baking pan so that it is flat and fills the entire pan.
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Bake for 22-24 minutes. Let them cool for a few minutes and then drizzle with melted white chocolate.
Calories: 241KKL
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