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Raspberry-Almond Blondies

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A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.

  • Yield: Makes 9 large or 16 small squares

Source: Martha Stewart Living, February 2004

Ingredients

  • 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

Directions

  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.

Cook's Notes

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

Reviews Add a comment

  • MS11021733
    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.
    Reply
  • 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.
    Reply
  • 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...
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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?
    Reply
  • KathyCVK
    31 JUL, 2008
    Do they freeze well?
    Reply
  • 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 :)
    Reply
  • craftylisa
    27 DEC, 2007
    could you subsitute fresh cranberries?
    Reply
  • MS10465780
    11 DEC, 2007
    sounds good
    Reply