A fantastic, indulgent blondie made with white chocolate, almonds, and raspberries is ideal for celebrations or just because.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 blondies |
Ingredients
- 1 pound white chocolate
- 1 cup butter
- 2 cups all-purpose flour
- 1 cup white sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup raspberry jam
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
- Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
- Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 267 mg |
| Sugars | 43 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I can’t say I’m a fan of this one. The blondies have a nice browned butter taste but that doesn’t pair well with the sweet, tart jam or the salty, crunchy almonds. The cook time and temperature did not work for my oven. The blondies were underdone in the middle and overdone on the outer edge. I would recommend cooking at a lower temperature for a longer time to compensate. The batter smells delicious and the prep was so easy. I’m sure some tweaks could fix this recipe.
While I was a little hesitant about melting ALL of the white chocolate instead of keeping some for chunks throughout, the recipe yielded a super chewy blondie with excellent notes of caramelization. My biggest issue was that the cook time took more than 2x what was stated to get a clean toothpick, and as a result, some of the edges got burnt. That said, the edges that were *just* on the cusp of burning were my favorite parts and made me wish for a special all-edge pieces brownie pan! Also, I didn’t have straight-up raspberry preserves on hand so I used Bonne Mamman’s Four Fruit preserves (and more than doubled what was called for in the recipe to make sure I got some in every bite). Overall, I’d make this recipe again, albeit with some technical tweaks.
My husband isn’t fond of chocolate, so I thought these white chocolate blondies would be a nice treat for Valentine’s Day. I halved the recipe because there are just two of us, using the calculator on the site and a 9 x 9″ pan and baking just shy of 25 minutes. I followed the recipe exact, except used pecans instead of almonds because that’s what I had. This recipe makes a nice, dense, blondie that isn’t too sweet (I was worried it might be). The raspberry jam is a nice touch. Would make these again.