Raspberry-Pecan Blondies

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
2 cups	320g / 11oz	Golden brown sugar - (packed)
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - room temperature
2 cups	396g / 13oz	Eggs (large)
2 teaspoons	10ml	Vanilla extract
1 cup	146g / 5.1oz	Coarsely-chopped pecans - (abt 3 oz)
1		Basket fresh raspberries - (1/2 pint)

Recipe Instructions

Preheat oven to 350 degrees. Line 9- by 9- by 2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil.

Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.

Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Cut into 16 squares and serve.

This recipe yields 16 blondies.

Source:
Bon Appetit, August 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.