Raspberry Pecan Blondies- fresh raspberries and crunchy pecans are baked right into these buttery blondies. They bake up thick and chewy with the perfect amount of sweetness to balance the slight tartness of the raspberries.
Course Dessert
Cuisine American
Keyword bars, raspberry
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 12
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
1/4teaspoonbaking soda
2cupspacked light brown sugar
3/4cupunsalted butter,room temperature
2large eggs
2teaspoonsvanilla extract
1cupcoarsely chopped pecans
1(1/2-pint)container fresh raspberries
Instructions
Preheat oven to 350 degrees and line a 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides of pan by 2 inches. Butter and flour the foil.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
Beat together brown sugar and butter using an electric mixer until light and fluffy. Beat in eggs one at a time, scraping down sides of bowl as necessary. Beat in vanilla.
Add flour mixture, beating just until blended. Stir in pecans and spread batter in prepared pan. Sprinkle raspberries on top.
Bake for about 50 minutes, or until golden on top and a wooden toothpick inserted in center comes out clean. Place pan on wire rack and cool completely before cutting. Store in refrigerator.