- Calories 158
- Fat 9g
- Satfat 4g
- Protein 2g
- Carbohydrate 20g
- Fiber 1g
- Cholesterol 28mg
- Sodium 96mg
Raspberry Blondies
Kate Sears
For easier cutting, cover and refrigerate blondies for at least 1 hour before slicing into bars.
How to Make It
Step 1
Preheat oven to 350ºF. Line an 8-inch square baking pan with heavy-duty foil, leaving at least a 1-inch overhang on all sides.
Step 2
In a small bowl, combine flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Stir in brown sugar until moistened. Let cool slightly. Off heat, whisk in egg and vanilla. Stir in flour mixture until just combined. Stir in nuts.
Step 3
Scrape batter into baking pan, smoothing top with a spatula. Scatter berries over batter. Bake until blondies are set in center, about 30 minutes. Cool completely in pan on wire rack.
Step 4
Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board. Cut into 16 squares and serve.
Step 5
Note: Nutritional analysis is per blondie.
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IreneG's Review
Really good! I made these with blueberries instead of raspberries but I feel like the blondie base is so delicious, you can substitute just about anything and it would be fantastic!
suz123's Review
These are so good! I've made them a couple of times, and everyone loves them. Only problem...I wish it made more, because they were gone so fast:)
Peggspark's Review
These were tasty but with the fresh raspberries I found it to be a little mushy. My husband ate them up pretty quickly though. Maybe next time I'll use fewer berries.
BamaInSnow's Review
Wonderful. The bite of raspberry makes it.
sheila0789's Review
Absolutely delicious!
TheMomChef's Review
We loved this recipe. In fact, one 8x8 pan is definitely not enough! View my full review at: http://www.takingonmagazines.com/2011/08/raspberry-blondies-from-allyou-magazine.html
foundmyzen's Review
I didn't have any raspberries so I used strawberries instead. Very tasty, easy to make. I think next time I will omit the nuts and maybe try white chocolate chips? That could be good! This is a keeper!
Kriket's review