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Raspberry Almond Blondies

From C&H Sugar

Created by recipe blogger @tutti_dolci

Makes 12 to 6 blondies


These rich and buttery brown sugar blondies, created by blogger Tutti Dolci, are jazzed up with white chocolate, fresh raspberries, and sliced almonds….perfect for holiday entertaining or a surprise treat for the lunch box.


10 tablespoons unsalted butter, melted and slightly cooled
1 1/4 cups C&H Golden Brown Sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/8 teaspoon salt

1 1/4 cups flour

3 oz white chocolate, chopped



1 cup fresh raspberries

1 oz white chocolate, chopped

1/4 cup sliced almonds



1.Preheat oven to 350 degrees and line an 8” square baking pan with parchment paper.

2.Combine melted butter, C&H Golden Brown Sugar, egg, vanilla, almond extract, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in white chocolate.

3.Scrape batter into prepared pan and use a piece of parchment paper, coated with nonstick spray, to press batter evenly into pan; tap pan sharply to remove air bubbles. Top batter with raspberries, white chocolate, and sliced almonds.

4.Bake for 35 to 38 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean (or with a few crumbs attached). Cool completely in pan on a wire rack.

5.Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


TIP: Use fresh raspberries in this recipe. If desired, dust blondies with C&H Confectioners Sugar before serving.


Find this recipe and more holiday treats at