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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.

Source: Martha Stewart Living, February 2004
Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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  • 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

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