The abundance of fresh, big, and healthy summer berries are almost over. Did you put some aside to freeze so that you can enjoy summer berries during the fall and winter months too? Better to freeze them yourself for your baking projects or a frosty smoothie, rather than paying criminal prices for frozen bags brought home from the frozen food aisles of your local market.
What is a Blondie?
I really didn’t know the specifics of what is classified as a Blondie, did you? It is considered a cookie that is brown sugar based. Although they may include white or dark chocolate, the star of the dessert bar is the brown sugar. Blondies contain flour, brown sugar, butter, eggs, baking powder and vanilla.
This fruit and nut laden blondie has a tart-n-sweetness from both the raspberries and white chocolate. The almonds lend not only flavor, but a great texture throughout the crust and top. A colorful and elegant summer dessert that is sure to raise some eyebrows when serving with evening coffee.
- Adding some shredded coconut to the batter would be a nice addition.
- I used half fresh berries and half home-frozen raspberries.
- Watch baking time, you don’t want to overbake these into dry cakelets.
- Would like to try this with other berries (blueberries, blackberries…how about cherries?).
Makes 9 – 16 squares
1 teaspoon butter (to prepare baking pan)
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) + 1 tablespoon butter
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sliced almonds
2/3 cup white chocolate chips
2 cups raspberries
1/2 cup sliced almonds
Preheat oven to 325 degrees. Line an 8-inch square baking pan with foil and use the 1 teaspoon of butter to prepare both the bottom and sides of pan.
In a medium sized bowl, whisk the flour, baking powder and salt.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time and the vanilla. Beat until eggs are well incorporated, scraping the sides and paddle attachment. Add flour mixture in two batches and mix until incorporated. Remove from mixer and fold in the 1 cup of sliced almonds and white chocolate chips.
Pour batter into prepared pan and spread evenly with a spatula. Place raspberries on top of batter and evenly distribute on batter’ surface. Top with the 1/2 cup of sliced almonds. Bake for 45-55 minutes, rotating the pan half-way through bake time. Use a wooden toothpick or tester to test for doneness. The blondies should not be wet.
When the blondies have cooled, remove liner, dust with confectioner’s sugar and cut into either 9 or 16 squares (3×3 or 4×4 squares). Store leftovers in sealed container or wrap with plastic wrap in the refrigerator. Let stand at room temperature or slightly warm to re-serve (they taste great cold, too!).