Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Raspberry-Almond Blondies 3.4 (67) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print