Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Raspberry-Almond Blondies 3.4 (67) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: Makes 9 large or 16 small squares A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar. Ingredients 9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan 1 ⅔ cups all-purpose flour 1 teaspoon baking powder ¾ 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 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. Whisk together flour, baking powder, and salt in a medium bowl, and 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 combined. 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 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. Print