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Raspberry Almond Blondies

Fresh and fruity.

Raspberry almond blondies on parchment paper.

Summer calls for fresh and fruity desserts, and when you’ve had your fill of sparkling strawberry biscuits, these almond raspberry blondies are calling your name. Soft, fudgy, and packed with fresh raspberries and slivered almonds, these perfectly portable blondies will be your new favorite summer snack.

Blondie batter in a white bowl topped with halved raspberries.

Melted butter is key to achieving dense richness in any blondie. I recommend using a small pot to melt the butter over low heat on the stove. Keep a close eye on it and don’t walk away: you don’t want it to brown. Adding almond flour as well as all-purpose creates a slightly softer blondie here. Don’t worry: we’re not drifting into cake territory. But the texture is slightly more tender and not as chewy as a typical blondie.

Baking in a metal pan lined with parchment is a must for these blondies. Metal conducts heat quickly and efficiently, resulting in evenly baked blondies with lightly crisped edges. Glass pans, on the other hand, are slower to heat up and cool down, and baking in one will result in a blondie that’s hard on the outside and raw in the middle. Not cute. While parchment paper is always essential to getting a blondie slab cleanly out of the pan, it’s essential here, as any berries in contact with the sides of the pan will caramelize during baking and tend to stick.

Raspberry almond blondies on parchment paper.

These blondies will keep in an airtight container in the refrigerator for 3-5 days. They also freeze well; I recommend freezing them individually on a baking sheet until they’re firm before transferring to an airtight container or freezer bag.



Raspberry Almond Blondies

(Serves 16)

Raspberry almond blondies stacked on parchment paper.

Cooking spray

1 ¼ c. (250 g.) packed light brown sugar

¾ c. (1 ½ sticks) unsalted butter, melted

¾ tsp. kosher salt

2 large eggs, room temperature

1 tsp. almond extract

½ tsp. baking powder

1 1/3 c. (160 g.) all-purpose flour

½ c. (57 g.) almond flour

6 oz. (1 ½ c.) raspberries, halved if large

3-4 tbsp. flaked almonds

Equipment: 9" square baking pan, parchment paper, large bowl



Preheat oven to 350°, rack in the middle position. Spray a 9” x 9” metal pan with cooking spray and line with parchment, leaving an overhang on 2 opposite sides.


In a large bowl, combine brown sugar, melted butter, and kosher salt and whisk until smooth. Whisk in eggs and almond extract until completely incorporated, then add baking soda and whisk until well distributed.

Blondie batter in pan topped with raspberries and flaked almonds.

Using a fine-mesh sifter, sift all-purpose flour and almond flour into the bowl on top of the batter, then fold in using a rubber spatula until combined. Fold in about 1 cup (2/3’s) of the raspberries.

Dollop blondie dough into prepared pan and smooth into an even layer. Press remaining raspberries into the top, then sprinkle with flaked almonds.


Bake blondies until golden brown around the edges, 24-28 minutes. Let cool in pan 10 minutes. Using parchment overhang, lift blondies out of pan to a wire rack and let cool completely. Cut into squares and serve.

Raspberry almond blondie

Originally posted July 9, 2024.


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