Raspberry Almond Blondies
A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Butter an 8-inch square baking pan. Line with parchment paper, allowing 2 inches to hang over two sides. Butter parchment.
Step 2
Whisk together flour, baking powder, and salt in a bowl.
Step 3
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in 3/4 cup almonds.
Step 4
Pour batter into prepared dish; smooth top. Scatter berries and remaining 1/4 cup almonds over batter. Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55 to 60 minutes.
Step 5
Let blondies cool 15 minutes. Transfer blondies to a wire rack, and let cool completely. Cut into 2-inch squares. Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.
