Raspberry-Almond Blondies

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.

Ready In:
1hr
Yields:
Units:

ingredients

directions

  • 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.
  • Whisk together flour, baking powder and salt in a medium bowl; set aside.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@Chef mariajane
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@Chef mariajane
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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."
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  1. Chef mariajane
    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.
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