Raspberry-Pecan Blondies

5 from 1 vote

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: bars, raspberry

Servings:

Equipment

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups packed light brown sugar
3/4 cup unsalted butter room temperature
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely 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.

Notes

Frozen raspberries can be used instead of fresh. Thaw them completely first and let them drain in a colander. You don't want excess liquid.

Nutrition