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, toasted
- 2 2/3 cups raspberries
Preparation
Step 1
1. Preheat oven to 325. Butter an 8 inch square baking pan. Line with parchment paper, allowing 2 inches to hang over two sides. Butter parchment.
2. Whisk together flour, baking powder, and salt in a bowl.
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.
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.
5. Let blondies cool 15 minutes. Transfer blondies to a wire rack, and let cool completely. Cut into 2-inch squares. Blondies can be stores in single layers in airtight containers at room temp up to 3 days.