Ingredients
Raspberry Pecan Blondies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups golden brown sugar
3/4 cup unsalted butter
2 large eggs
2 teaspoon vanilla
1 cup coarsely chopped pecans
1-1/2 pints fresh raspberries
Instructions
Preheat oven to 350 F. Line 9x13x2 baking pan with aluminum foil,
Extending foil over sides by 2 inches. Butter and flour foil. Combine
Flour, baking powder, salt and baking soda in a medium bowl; set
Aside. In a large bowl, beat brown sugar and butter until light and
Fluffy. Beat in eggs one at a time, them add vanilla. Add flour
Mixture and beat until blended. Stir in chopped pecans. Spread batter
Evenly over prepared pan. Sprinkle raspberries over top. Bake 40-50
Minutes or until top is golden and cake tester comes out clean.
(These have been successfully doubled and made in a jellyroll pan.
You may want to trim edges to serve as they can become a bit hard.)
