Shelly's Recipe

RASPBERRY PECAN BLONDIES

Category: Brownies/Blondies

2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 cups packed golden brown sugar
3/4 cup unsalted butter, room temperature
2 large eggs
2 tsp vanilla extract
1 cup coarsely chopped pecans
1 1/2 pints fresh raspberries

Preheat oven to 350. 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.

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. Cut into 16 squares and serve.

NOTE: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving. Cut into 16 squares and serve.