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two raspberry white chocolate blondie bars on wood cutting board

Raspberry White Chocolate Blondie Bars

Yield: 24 bars
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 1 cup (227 g) butter
  • 3 cups (510 g) white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup later)
  • 4 large eggs
  • 1 cup (212 g) granulated sugar
  • 2 cups (284 g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon almond extract (optional - see note)
  • 1 ¼ cups (425 g) raspberry jam
  • ½ cup (60 g) sliced almonds

Instructions 

  • Preheat the oven to 325 degrees F. Line a 9X13-inch pan with aluminum foil or parchment (for easier cleanup) and lightly grease with nonstick cooking spray.
  • Add the butter to a microwave-safe bowl or saucepan and heat until melted. Add 2 cups of the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
  • In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer), whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
  • Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
  • Spread about half (or slightly more than half) of the batter in the prepared pan. Bake for 15-20 minutes until just set throughout.
  • While the base layer bakes, stir the remaining 1 cup white chocolate chips into the remaining batter.
  • Immediately out of the oven, spoon the raspberry jam over the top. Let sit for a minute or so to melt the jam. Spread the jam into an even layer.
  • Dollop the remaining batter in spoonfuls over the jam. Don't spread. Sprinkle with sliced almonds.
  • Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Cool completely before serving.

Notes

White Chocolate Chips: I hate to be a brand snob here, but brand matters with white chocolate chips (some brands have a fake off-taste and others have a grainy texture once melted). My favorite brand is Ghirardelli or Guittard. 
Almond Extract: I'm normally not a huge fan of almond extract, but I like it in this recipe. You can use up to 1 teaspoon, but I prefer using 1/2 teaspoon for a very subtle but important flavor boost.
Jam: the amount of jam called for in this recipe is about a 16-ounce jar, give or take a few tablespoons.