Raspberry White Chocolate Macadamia Blondies – Blondies Have More Fun

This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.

They have to be perfect. I think as I turn the oven dial to 350 and begin buttering a 10 x 15 inch glass pan.

Better than perfect. Little pockets of raspberry sunshine – or at the very least good enough to escape their potential plight as “just another blondie.”

Blondies have a tough lot.  They aren’t as lovable as a cookie or as devilishly decadent as a brownie.  They seem to occupy a sort of no man’s land between the two – like the middle child of baked goods.  They are universally liked, but are perpetually competing for the attention that their siblings receive so effortlessly.

But these blondies – Raspberry White Chocolate Macadamia Nut Blondies – will be different.  These blondies will surprise, will engender an emphatic “mmm” response from the consumer and will outshine their cookie and brownie counterparts.

Or at least that’s my plan.

But then again, that’s been my plan since raspberry blondie attempt #1 when they came out too thin.

It was also my plan for attempt #2 when they came out too thick.

And it was my plan for attempt #3 when they were the right size, but still far too gooey from the excess fruit juices to be considered “perfect.”

Sigh. It’s been a rough baking road.

This time will be different. I have my KitchenAid stand mixer that will ensure the sandy-colored batter is just the right consistency when I spread it into my pan, and I have a new plan – a better plan.

I’m going to turn the raspberries into a puree, layer it between that perfectly textured macadamia nut and white chocolate chip studded batter, and then pray really really hard while it bakes its little heart out in the oven.

No such praying is needed when I turn my stand mixer on to cream the butter with the sugar. The mixer is the older child in the equation – confident, sure, infuriatingly precise. It beats in each of my eggs with a control that eludes me when I’m using my hand mixer and am constantly stopping to wash my hands off so they don’t get the beater sticky with egg film.

I’m similarly not anxious when I begin adding in the flour at the stir speed on the mixer.

The KitchenAid won’t over-stir my flour. I think.

The only unknown is the puree I made from a pint of raspberries, a couple tablespoons of sugar and a dash of cornstarch.

Will it over saturate the batter? I wonder as I spread a judicious layer over the bed of blondie dough.

I delicately cover it with a second layer of batter, tentatively scoot it into the hot oven and then pace the apartment for the next 35 – 38 minutes.  I don’t dare take a peak at the blondies for fear of compromising the baking temperature, but I can’t focus on anything else.  This is my baby – even if it is the oft-forgotten middle child.

Nobody will be forgetting these blondies, however. They emerge from the oven with a crackly golden crust and molten raspberry center that oozes both sophistication and decadence. These blondies will stop traffic. These blondies will have all the fun. And these blondies will make all the brownies and cookies on the block green with envy.

Raspberry White Chocolate Macadamia Nut Blondies

Makes 20 large blondies


2½ cups all-purpose flour
¾ cup + 2 tablespoons unsalted butter, softened
1 ¼ cup brown sugar
1 cup sugar
1 ½ teaspoons vanilla
3 eggs
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup macadamia nuts, chopped
1 ½ cups white chocolate chips

Ingredients for Raspberry Puree

1 pint raspberries
2 tablespoons sugar
1 teaspoon cornstarch


Make Raspberry Puree:

Combine raspberries, sugar in small saucepan. Mash raspberries with a fork, and cook over low heat for approximately 5 minutes or until raspberries have broken down. Stir in the cornstarch and cook for another 5 minutes or until thickened. Remove from heat, set aside to cool.

Preheat oven to 350 degrees and butter the bottom of a 10 x 15 glass pan.

Whisk together flour, salt and baking powder in medium bowl. Set aside.

Cream butter and sugars until well-combined and sandy in texture. Add the vanilla, then the eggs, one at a time, beating well after each addition. Fold in the flour mixture, and then add the macadamia nuts and white chocolate chips.

Spread half of the batter into the bottom of the baking dish. Cover with the cooled raspberry puree, and then top with the remaining batter. Spread until it forms an even layer. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before cutting.

Stand Mixer with Standard Attachments

Things We Used to Bake Raspberry White Chocolate Blondies:

15 More Ways to Bake White Chocolate Blondies with a KitchenAid® Stand Mixer + Flat Beater Attachment:

  • Heath Bar Blondies So Easy a Caveman Ex Boyfriend Could Do it
  • White Chocolate Apricot and Macadamia Nut Blondies width=
  •  width=
  •  width=
  •  width=
  • Strawberry Champagne Blondie
  • White Chocolate Walnut Blondies
  • Browned Butter Scotch Toffee Blondies
  • Lemon Mascarpone Brownies
  • Brown Butter White Chocolate Blondies
  • Pistachio blondie
  • Gingerbread White Chocolate Blondies
  • White Chocolate Cranberry Orange Blondies
  • Peanut Butter and White Chocolate Macadamia Nut Blondies
  • White Chocolate Almond Blueberry Blondies

by diana on July 3, 2010 · 10 comments

{ 10 comments… read them below or add one }

catty July 9, 2010 at 10:23 am

all I can say is that is a damn hot photo of the kitchen aid monster!


Anna July 13, 2010 at 3:07 pm

Um, check the salt. I made as the recipe called, thinking “boy this is a lot of salt.” I should have trusted my instincts. WAY TOO SALTY! Please fix it if it’s a misprint. I’m disappointed to have a salty batch of blondies, especially after using all these ingredients.


diana July 19, 2010 at 12:13 pm

Anna – Thanks for catching that for us! I apologize for the typo.


Brenda Cain July 21, 2010 at 10:29 am

Has the salt been adjusted? Is 1/4 tsp the correct amount? I would love to give these a try and was curious were you happy with the outcome after testing?


diana July 21, 2010 at 10:35 am

Brenda – Yes, 1/4 tsp is the correct amount — everything in the recipe is accurate now. I hope you enjoy them!


missy rae January 10, 2011 at 4:09 pm

ever since i became aware of this thing called a “blondie”, i’ve been obsessed with trying them… and with 2 of my favorite flavors, raspberry and white chocolate, how could i say no?? i finally baked my first spectacular batch of raspberry blondies last night, and they are just about the best thing i have ever baked!! delish, gorgeous, and wonderful in every way!! thanks for the recipe and the great step-by-step instructions! :)

blond(ies) have more fun!!


visit us March 30, 2012 at 12:47 am

Hi there, I discovered your blog by the use of Google while looking for a related subject, your site got here up, it looks great. I’ve added to my favourites|added to bookmarks.


Hilary May 2, 2012 at 9:45 am

Hi, has anyone tried freezing these blondies? or just the dough? I am making these for a big party, but would like to get as much done ahead of time since I have to work the day of. Any tips would be appreciated!


mellie May 14, 2013 at 5:05 am

this is no doubt the greatest stuff I ever baked! And I baked a lot!!! my family loves it and I got asked for the recipe like a gazillion times! thanks for sharing Diana! ♥


Cornelia May 30, 2013 at 1:51 am


Your blondies seems delicious, but I wonder if you can exclude the nuts and still get the cake to taste good and to look good, or do I have to add some more of the other ingredients?

Best regards!


Leave a Comment

Previous post:

Next post: