Recipe For Cooking Raspberry Pecan Blondies

Toaster Oven Cookies :: Blondies and Brownies

Raspberry Pecan Blondies

Source: Bon Appétit - August 2002

Makes approximately 16.

2 C. flour
1 tea. baking powder
1/2 tea. salt
1/4 tea. baking soda
2 C. (packed) golden brown sugar
3/4 C. (1 1/2 sticks) unsalted butter, room temperature
2 lrg. eggs
2 tea. vanilla extract or flavoring
1 C. coarsely chopped pecans (about 3 oz.)
1 1/2 pints fresh raspberries

Preheat oven to 350 degrees F. Line 9-in. square metal baking pan with aluminum foil, extending foil over sides by 2 in. Butter and flour foil.

Whisk 2 C. flour, baking soda, salt and baking soda in med. bowl to blend.

Using electric mixer, beat brown sugar and butter in lrg. bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla extract or flavoring. 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 min. 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.