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Home Saute Potato Roasted

Raspberry Pecan Blondies Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees F. Line 9-inch square metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil.
  • Whisk 2 cups flour, baking soda, 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 extract. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
  • Bake until top is golden and tester inserted into center comes out clean, about 30 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.

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The Cook

peetabear Mid-hudson Valley, NY

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