Raspberry Almond Blondies

1. 1

   Preheat oven to 325F.

2. 2

   Butter an 8-inch square baking pan.

3. 3

   Line with parchment paper, allowing 2 inches to hang over two sides.

4. 4

   Butter parchment.

5. 5

   Whisk together flour, baking powder, and salt in a bowl.

6. 6

   Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.

7. 7

   Mix on medium speed until pale and fluffy, about 3 minutes.

8. 8

   Add eggs and vanilla; mix until combined.

9. 9

   Reduce speed to low.

10. 10

    Add flour mixture; mix until combined.

11. 11

    Mix in 3/4 cup almonds.

12. 12

    Pour batter into prepared dish; smooth top.

13. 13

    Scatter berries and remaining 1/4 cup almonds over batter.

14. 14

    Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55 to 60 minutes.

15. 15

    Let blondies cool 15 minutes.

16. 16

    Transfer blondies to a wire rack, and let cool completely.

17. 17

    Cut into 2-inch squares.

18. 18

    Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.

* Per serving · 4 servings · Values may vary.