Best Raspberry Pecan Blondies Recipes

RASPBERRY-PECAN BLONDIES

Raspberry-Pecan Blondies image

Categories Mixer Nut Dessert Bake Picnic Raspberry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 16 blondies

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped pecans (about 3 ounces)
1 1/2-pint basket fresh raspberries

Steps:

Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. 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.

RASPBERRY PECAN BLONDIES

Raspberry Pecan Blondies image

These are heavenly! Your friends will consider you a "friend for life" if you serve these! The recipe was included in "Look Who's Cooking Now" Third Grade Class of St. Paul's Lutheran School recipe collection.

Provided by Acerast

Categories Bar Cookie

Time 1h

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose 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 teaspoons vanilla extract
1 cup pecans, coarsely chopped
1 1/2 pints fresh raspberries

Steps:

Preheat oven to 350.
Line 9x13x2" baking pan with aluminum foil, extending foil over sides by 2".
Butter and flour foil.
Whisk flour, baking powder, salt and baking soda in medium bowl.
Beat brown sugar and butter in large bowl until light and fluffy.
Beat in eggs 1 at a time, then add vanilla.
Add flour mixture and beat until blended.
Stir in chopped pecans.
Spread batter evenly in prepared pan.
Sprinkle raspberries over top.
Bake 50 minutes or until top is golden and tester comes out clean.
I have successfully doubled this receipe and baked it in a jellyroll pan.

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