Perfectly Blissful Raspberry Pecan Blondies

blondies with pecansNow that spring has officially sprung, it's safe to bust out the fruitiest recipes you can find. And by fruitiest, I mean berriest, because nothing says warm weather to me like being able to buy delectable berries for at least half the price they are in the winter. Mmmm ... Raspberries: They're not just funny kisses you blow on your kid's belly! Ha.

Love 'em fresh, but how about combined with pecans and baked into warm, gooey blondies? Oh yes, brownie's non-chocolate cousin can be just as delicious, too! Drooool. Sign me up!


Raspberry Pecan Blondies from


2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 cups golden brown sugar
3/4 cup unsalted butter
2 large eggs
2 tsps vanilla extract
1 cup pecans, coarsely chopped
1 1/2 pints fresh raspberries


  1. Preheat oven to 350.
  2. Line 9x13x2" baking pan with aluminum foil, extending foil over sides by 2".
  3. Butter and flour foil.
  4. Whisk flour, baking powder, salt, and baking soda in medium bowl.
  5. Beat brown sugar and butter in large bowl until light and fluffy.
  6. Beat in eggs 1 at a time, then add vanilla.
  7. Add flour mixture and beat until blended.
  8. Stir in chopped pecans.
  9. Spread batter evenly in prepared pan.
  10. Sprinkle raspberries over top.
  11. Bake 50 minutes or until top is golden and tester comes out clean.
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