Brown Butter Raspberry Pie Blondies are a chewy, buttery revelation. Topped with sweet, glorious raspberry pie filling.
Blondies, you guys.
I don’t know where they came from or how this happened, but suddenly they are my jam. I’m obsessed. I can’t stop.
I will eat them until the end of time and I will not feel even a little bit bad about it.
I went on and on about blondies a few weeks ago when I shared these peanut butter blondies. I have problems.
Can’t stop, won’t stop.
I think my deep and unwavering love of blondies came about when I discovered Mark Bittman’s perfect blondie recipe. ‘Cuz, uh, guys? It’s actually perfect.
Never before in my life have I had such a perfectly chewy blondie. The texture is unreal.
The flavor is spot on. The fact that it is easily mixed by hand is the icing on the cake.
Also, you don’t even need to soften butter, which is ideal, because I always forget to set out butter to soften, so the fact that you melt the butter for these is pretty fab. And, obviously if you’re going to melt butter, you may as well go the extra step and brown it. Right? Right.
I am a total raspberry fanatic (hello, raspberry sweet rolls, I love you best), so these bars are pretty perfect for me. I just grabbed a jar of raspberry pie filling and swirled it right into the batter. How easy is that?
You could use any kind of pie filling you wanted, though.
I considered topping these bars with my favorite chocolate frosting recipe, but decided against it once I had a bite. These are perfection just as they are, no chocolate needed.
You can always add it if you think they need the chocolate, though! I mean, no one would complain, that’s for sure. You could even use the melted chocolate method I used in these chocolate peanut butter shortbread bars instead of taking the time to make a frosting.
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