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Raspberry-Almond Blondies

You can store these in an airtight container at room temperature for up to three days.

  • Yield: Makes 9 large or 16 small squares
Raspberry-Almond Blondies

Source: Martha Stewart Living Special Issues, 2005


  • 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sliced almonds, (3 ounces), toasted
  • 1 pint raspberries
  • Confectioners' sugar, for dusting


  1. Preheat oven to 325 degrees. 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 pan aside.

  2. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.

  3. 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 combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.

  4. 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 to 60 minutes. Dust with confectioners' sugar before cutting into squares.

Reviews (10)

  • ronda 1 Aug, 2014

    blondes can out amazing! everyone on the office raved about them the dough is a little hard to spread but turns out great.

  • Tiffany_Sun 28 Dec, 2008

    I made this for my boyfriend last Valentine's Day, and while i was pleased with the taste, I had expected it to turn out more like a true blondie -- mine tasted more like almond cake (in texture) with raspberries.

  • bobswifeamy 2 Aug, 2008

    This sounds so good. I was wondering if anyone has tried dried rapsberries? I have dried cranberries on hand, and I'm wondering if I would have to cut down on the sugar if i use them...

  • normabour 2 Aug, 2008

    I prepared the batter and placed it in an 8 inch round cake pan. This way, I could slice the finished product in 12 wedges. I served the blondie with a small scoop of ice-cream. The family loved it!

  • Janescorner 31 Jul, 2008

    I watched your show this morning and would like to add to the brown sugar discussion. When I buy brown sugar I put it in an air tight glass container with the heel of a loaf of rye bread. The brown sugar will stay moist all the time.
    Also, I have used your idea of making my own brown sugar before and I can tell you it really works. Happy baking, Janes Corner

  • Lainie70 31 Jul, 2008

    Comment from aemit was that the "cake" turned out well. And also used mango juice? Is this comment for the Raspberry-Almond Blondies?

  • KathyCVK 31 Jul, 2008

    Do they freeze well?

  • aemit 9 Jan, 2008

    This is nice but the dough was extremely hard to mix at the end so I added some fruit juice from the can (I used canned mango). The cake turned out very well and was eaten up in no time at work where I took it :)

  • craftylisa 27 Dec, 2007

    could you subsitute fresh cranberries?

  • dorotea 11 Dec, 2007

    sounds good

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