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RASPBERRY PECAN BLONDIES
Raspberry Pecan Blondies
This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.
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PrintINGREDIENTS
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Nutmeg
- 12 Tbls Unsalted Butter, room temperature
- 2 cups Brown Sugar
- 2 ea Eggs
- 1 ½ tsp Vanilla Extract
- 1 Tbls Lemon Zest
- 1 cup Pecans, coarsely chopped
- 1 cup Raspberries
DIRECTIONS
Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.
Combine the flour, baking powder, baking soda, salt and nutmeg in a small bowl.
In a large bowl, beat the butter and the brown sugar with an electric mixer until light
and fluffy. Add each of the eggs, one at a time, mixing well after each addition.
Then add the vanilla extract and lemon zest. Add the dry ingredients and beat just
until combined. Stir in the pecans.
Spread the dough into the prepared pan. Sprinkle the top of the dough with the
raspberries.
Bake for 40-45 minutes or until the top is golden and a toothpick inserted into it
comes out clean. Cool the blondies completely in the pan.
RECIPE BACKSTORY
This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.
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