Raspberry-Almond Blondies

Name: Raspberry-Almond Blondies
Ingredients: 9 tablespoons unsalted butter, softened, plus more for pan; 1 2/3 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sliced almonds, toasted; 1 pint raspberries; confectioners' sugar, for dusting

10 ingredients

4 steps

Ingredients

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sliced almonds, toasted
1 pint raspberries
confectioners' sugar, for dusting

Directions

1

Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side.
2

Whisk together flour, baking powder and salt in a medium bowl; set aside.
3

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
4

Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55-60 minutes. Dust with confectioners sugar before cutting into squares.