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Ellie Guerrero

Raspberry Lemonade Blondies

These Raspberry Lemonade Blondies are soft and chewy with bright lemon flavor, juicy raspberries, and creamy white chocolate chips. Finished with a tangy lemon cream cheese frosting and raspberry topping, they're the perfect dessert for summer gatherings, BBQs, and potlucks.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Blondies
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter melted and cooled
  • 1 ¼ cups packed light brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate chips
  • ½ cup fresh or frozen raspberries
Optional Alternative
  • ½ cup raspberry jam or preserves (reduce brown sugar to 1 cup)
Lemon Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • Zest of ½ lemon
Optional Toppings
  • ¼ cup melted white chocolate
  • Crushed freeze dried raspberries
  • Raspberry powder

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

Make the Blondies

  1. Preheat oven to 350°F. Grease or line a 9x13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together the melted butter and brown sugar until combined.
  4. Add the eggs one at a time, whisking after each addition.
  5. Mix in the lemon juice, lemon zest, and vanilla extract.
  6. Add the dry ingredients in three additions, mixing just until combined.
  7. Fold in the raspberries and white chocolate chips.
  8. Spread the batter evenly into the prepared baking pan.
  9. Bake for 23–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Allow the blondies to cool completely before frosting.
Make the Frosting
  1. In a large bowl, beat the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy. Spread evenly over the cooled blondies.
Finish and Serve
  1. if desired, drizzle with melted white chocolate.Sprinkle with crushed freeze-dried raspberries or raspberry powder.Cut into squares and serve.

Notes

Fresh or frozen raspberries work well in this recipe. If using frozen raspberries, do not thaw before adding them to the batter.
For a stronger raspberry flavor and beautiful presentation, garnish with crushed freeze dried raspberries before serving.
Store frosted blondies in an airtight container in the refrigerator for up to 4 days.