1 Review

YOWZA, this is an incredibly delicious treat for family or company! I followed the recipe to a "T" and it turned out beautiful. I used frozen raspberries (worked great) as they are out of season. The dough / batter is very thick so spreading / pressing it in a foil lined (glass) pan was challenging but I managed. I then pressed the frozen berries into the batter. The blondies are slightly cake like in the center of the pan and have crunchy edges from the outside of the pan. Something for everyone! . If you are impatient like me and cannot wait for them to completely cool, this would be great with a scoop of vanilla ice cream! Even the raw dough was yummy! Thanks acerast! Australian/New Zealand Cooking > RECIPE SWAP #14 - March 2008

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Chicagoland Chef du Jour March 12, 2008
Raspberry Pecan Blondies