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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 36 |
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googs my noogs!! Ingredients:
1 1/4 cups coarsely chopped macadamia nuts, reserving 1/4 cup |
2 cups all-purpose flour |
1/4 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups packed light brown sugar |
3/4 cup unsalted butter, room temperature |
4 large eggs |
1 1/2 teaspoons vanilla extract |
2 cups fresh red raspberries |
butter, for buttering baking pan |
Directions:
1. Preheat oven to 350°F Scatter the chopped macadamias on a cookie sheet and place in oven toast until lightly golden, about 7 minutes. Remove from oven and set aside to cool.
2. Line 9x13x2-inch baking pan with aluminum foil or parchment paper. Butter and flour the foil or parchment and set aside.
3. Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk together to blend.
4. Using an electric mixer at medium-high speed, beat brown sugar and butter in a large bowl until mixture is fluffy. Beat in eggs one at a time, and then add the vanilla extract. Reduce speed to low and add flour mixture; mix only until just barely blended. (This is important¿over blending the flour will result in grumpy, dry blondies!).
5. Mix in the chopped, toasted macadamias and then spread the batter evenly in prepared pan. Tap to remove any bubbles and press raspberries half way into the top. Sprinkle 1/4 cup reserved macadamia nuts on top.
6. Bake batter until golden blonde, about 55-60 minutes. A knife inserted in the center should emerge clean. Cool completely before cutting into 16 squares. Enjoy!
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