Shelly's Recipe

RASPBERRY-ALMOND BLONDIES

Category: Brownies/Blondies

9 tbsp unsalted butter, softened, plus more for pan
1 2/3 cups flour
1 tsp baking powder
3/4 tsp salt
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup sliced almonds, toasted
1 pint raspberries
Confectioners sugar, for dusting

Preheat oven to 325. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl, and set aside.

Cream butter and sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.

Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners sugar before cutting into squares.