RASPBERRY-PECAN BLONDIES

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RASPBERRY-PECAN BLONDIES

 

Fresh raspberries are baked into these chewy,

downright irresistible blondies. You can chill them

for a day before serving.

 

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups (packed) golden brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, room

temperature

2 large eggs

2 teaspoons vanilla extract

1 cup coarsely chopped pecans (about 3 ounces)

1 1/2-pint basket fresh raspberries

 

Preheat oven to 350°F. Line 9x9x2-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.

 

Makes 16 blondies.

 

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