These Valentine’s Day Raspberry Blondies are raspberry-studded and adorned with raspberry sauce hearts and white chocolate ganache. This is an easy heart-inspired Valentine’s Day dessert.
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I love incorporating hearts into my Valentine’s Day treats. Nothing says love like little red hearts! I adapted the base recipe from Caked by Katie, and put my own spin on them by adding a white chocolate ganache and raspberry sauce garnish.
Last year, I used a similar design on my Valentine’s Tarts for Two. These blondies are a bit easier than those tarts. If you want an even easier heart-inspired dessert, my Easy Strawberry Crunch Cupcakes are perfect for Valentine’s Day too!
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Ingredients
Raspberry is the star of these blondies, but white chocolate is a great supporting character.
- unsalted butter
- granulated sugar
- egg
- vanilla extract
- almond extract
- all-purpose flour
- kosher salt
- baking powder
- white chocolate chips
- fresh or frozen raspberries
- cornstarch (not pictured)
- lemon juice (not pictured)
- heavy cream
- white food coloring (optional, not pictured)
See recipe card for quantities.
Instructions
Here’s how to decorate blondies:
Bake the blondies in an 8x8 baking tin. Let cool completely.
Spread the ganache on top of the cooled blondies.
Pipe dots of the raspberry sauce on top of the ganache.
Drag a toothpick or metal cake tester through the raspberry sauce dots to create hearts.
Good to know: Making the hearts is easiest if the raspberry sauce and the ganache are of similar temperature. The raspberry sauce should ideally be room temperature to slightly warm and the ganache should still be warm.
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Substitutions and Variations
Here’s how to customize these blondies to your liking:
- No dairy — use dairy-free butter, use full-fat coconut milk in place of heavy cream, use dairy-free white chocolate chips
- No lemon juice — use water instead
- No cornstarch — omit and cook longer or use arrowroot powder or xanthan gum
- No white chocolate — use milk chocolate or dark, or omit the ganache
- Another berry — use another berry like blackberries or blueberries instead
Do you have any other variation suggestions? Let me know in the comments!
Equipment
Most of the equipment used in this recipe is standard, like an 8 inch x 8 inch metal baking and electric beaters.
If you choose to do the heart garnish, then you may find a squeeze bottle helpful for piping the raspberry dots. But you could also use a small piping bag.
A small offset spatula helps with spreading the batter and the ganache.
Storage
Store in the refrigerator for 3-5 days.
Top tip
These can be made ahead of time and stored in the refrigerator until ready to slice and serve.
Lastly, if you make these Valentine's Day Raspberry Blondies be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Valentine's Day Raspberry Blondies
Ingredients
Raspberry blondies
- ½ cup unsalted butter melted (113g)
- ¾ cup granulated sugar (170g)
- 1 egg room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ⅓ cup white chocolate chips (70g)
- ¾ cup fresh or frozen raspberries
Raspberry sauce for hearts
- ½ cup raspberries (70g)
- ¼ teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ½ tablespoon granulated sugar
White chocolate ganache
- 45 g heavy cream about scant ¼ cup
- 100 g white chocolate chips about scant ⅔ cup
- White food coloring optional
Instructions
Do Ahead
- The raspberry sauce can be made a few days ahead of time and stored in the refrigerator. Bring to room temperature before using.
- Preheat the oven to 350°F. Prepare an 8x8 metal or glass pan with pieces of parchment, leaving an overhang on the sides to remove the blondies easier for cutting.
Make the blondies
- In a medium bowl with beaters, or in the bowl of a stand mixer with the paddle attachment, beat the melted butter and sugar together for 2-3 minutes.
- Add the egg, almond and vanilla extracts and beat to combine.
- Sprinkle over the flour, salt and baking powder. Use a rubber spatula to fold the batter just a few times before adding the raspberries and white chocolate chips. Continue gently folding just until combined. Do not overmix and take care not to smash the berries too much.
- Pour the mixture into the prepared pan. Spread into the edges and flatten the top gently with an offset spatula.
- Bake for 25-35 minutes or until a toothpick inserted in the middle comes out mostly clean, save for a few moist crumbs.
- Let cool completely before decorating.
Make the raspberry sauce
- In a small saucepan over medium heat, combine all of the ingredients for the raspberry sauce. Heat for 5 minutes before mashing the berries. Heat for an additional 5 minutes or until the sauce has thickened.
- Remove from heat and strain immediately through a fine mesh sieve. Push the mixture through to separate out the liquid. Discard the solids.
- Pour into a squeeze bottle or small piping bag until ready to use.
Make the ganache
- Create a bain marie. Fill a medium saucepan with an inch of water. Place a medium bowl over the top.
- Add the white chocolate and cream. Mix to combine. Continue mixing while heating until all of the chocolate is melted. Add white food coloring, if desired.
- Only let the ganache cool for 5 minutes. If you let it cool too long you will not be able to pour it.
Assemble
- Pour the ganache over the top of the blondies. Spread towards the edges with an offset spatula.
- Working quickly so the ganache does not harden, pipe the raspberry sauce in dots in a line. Drag a toothpick or metal cake tester down the dots to create the hearts.
- Alternate the direction of dragging the lines, if desired.
- Let the blondies chill in the refrigerator for one hour or 30 minutes in the freezer before slicing to let the ganache set.
