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This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.


  • 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


  • 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.

Categories: Brownie  Dessert 
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