Raspberry-Almond Blondies |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This a very tasty and delicious dessert that I found at Martha Stewart - You can store these in an airtight container at room temperature for up to three days. Ingredients:
9 tablespoons unsalted butter, softened, plus more for pan |
1 2/3 cups all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon salt |
1 cup packed light brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 cup sliced almonds, toasted |
1 pint raspberries |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side.
2. Whisk together flour, baking powder and salt in a medium bowl; set aside.
3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
4. Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55-60 minutes. Dust with confectioners sugar before cutting into squares.
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