Raspberry Almond Blondies

Name: Raspberry Almond Blondies
Ingredients: 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan; 1 2/3 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon coarse salt; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup sliced almonds (about 3 ounces), toasted; 2 2/3 cups raspberries

9 ingredients

18 steps

Ingredients

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds (about 3 ounces), toasted
2 2/3 cups raspberries

Directions

1

Preheat oven to 325F.
2

Butter an 8-inch square baking pan.
3

Line with parchment paper, allowing 2 inches to hang over two sides.
4

Butter parchment.
5

Whisk together flour, baking powder, and salt in a bowl.
6

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
7

Mix on medium speed until pale and fluffy, about 3 minutes.
8

Add eggs and vanilla; mix until combined.
9

Reduce speed to low.
10

Add flour mixture; mix until combined.
11

Mix in 3/4 cup almonds.
12

Pour batter into prepared dish; smooth top.
13

Scatter berries and remaining 1/4 cup almonds over batter.
14

Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55 to 60 minutes.
15

Let blondies cool 15 minutes.
16

Transfer blondies to a wire rack, and let cool completely.
17

Cut into 2-inch squares.
18

Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.