Shelly's Recipe

RASPBERRY PECAN BLONDIES

Category: Brownies/Blondies

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
12 tbsp unsalted butter, at room temperature
2 cups brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1 tbsp lemon zest
1 cup pecans, coarsely chopped
1 cup raspberries

Preheat oven to 350. Lightly spray a 9 inch square baking pan.

In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix well after each addition. Add vanilla extract and lemon zest. Mix. Add dry ingredients and beat just until combined. Stir in pecans. Spread dough into prepared pan. Sprinkle raspberries over top of dough. Bake for 35-40 minutes or until top is golden and a toothpick inserted into the bars comes out clean. Cool completely in pan.