Raspberry-Almond Blondies

This recipe is for fans of shortbread or other not-so-sugary treats. It’s satisfying if you’re not having a major sugar craving and aren’t looking to fall asleep after your meal. I love blondies that are loaded with chocolate, coconut, and nuts, but I came across this recipe and thought it would be lovely for a lighter summer meal. I did not dust them with confectioner’s sugar as recommended by Martha Stewart because I thought that would make them too sweet. In hindsight, that would have been an excellent idea. They were still tasty without it!

Stuff You’ll Need

Makes 8 large or 16 small blondies

  • 9 Tbsp (1 1/8 sticks) unsalted butter, softened, and more to grease your pan
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp salt
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sliced almonds, lightly toasted
  • 1 pint fresh raspberries
  • Confectioner’s sugar for dusting, optional
  • Parchment paper or foil
  • 8-inch square pan

How to Do It

  1. Preheat oven to 325 degrees F. Lightly grease an 8-inch square pan with butter, and line it with foil or parchment paper, allowing 2 inches overhang on the sides (this will allow you to pull the blondies out more easily, but technically, you do not HAVE to do it). Lightly grease the lining with butter as well, and set pan aside.
  2. Whisk together your dry ingredients in a medium mixing bowl (flour, baking powder, salt).
  3. Put the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment or use an electric hand mixer and a large mixing bowl. Cream the ingredients together at medium speed until fluffy, about 3 minutes.
  4. Add eggs and vanilla, and beat until combined.
  5. Gradually add flour mixture, and beat on low speed. Be sure to intermittently scrape the sides of the bowl to incorporate all the ingredients. When the batter is thoroughly mixed, add ¾ cup almonds, and mix until just incorporated to avoid breaking the almonds into several pieces.
  6. Pour the batter into the square pan, and smooth with a rubber spatula. Scatter the raspberries and remaining almonds over the batter. Bake 55 to 60 minutes or until a cake tester comes out with few crumbs but no batter.
  7. Cool for 5-10 minutes in pan, and using the lining edges, transfer the blondies to a wire cooling rack or countertop to finish cooling. Dust with confectioner’s sugar before cutting into squares to serve.

Recipe from MarthaStewart.com.

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