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Raspberry Almond Blondies

A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.

Recipe information

  • Yield

    makes 16

Ingredients

9

tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan

1

2/3 cups all-purpose flour

1

teaspoon baking powder

3

/4 teaspoon coarse salt

1

cup packed light brown sugar

2

large eggs

1

teaspoon pure vanilla extract

1

cup sliced almonds (about 3 ounces), toasted

2

2/3 cups raspberries

Need to make a substitution?

Preparation

  1. 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.

Martha Stewart's Cookies
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