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1
Preheat oven to 350F Scatter the chopped macadamias on a cookie sheet and place in oven toast until lightly golden, about 7 minutes.
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2
Remove from oven and set aside to cool.
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3
Line 9x13x2-inch baking pan with aluminum foil or parchment paper.
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4
Butter and flour the foil or parchment and set aside.
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5
Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk together to blend.
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6
Using an electric mixer at medium-high speed, beat brown sugar and butter in a large bowl until mixture is fluffy.
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7
Beat in eggs one at a time, and then add the vanilla extract.
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8
Reduce speed to low and add flour mixture; mix only until just barely blended.
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9
(This is importantover blending the flour will result in grumpy, dry blondies!
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10
).
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11
Mix in the chopped, toasted macadamias and then spread the batter evenly in prepared pan.
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12
Tap to remove any bubbles and press raspberries half way into the top.
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13
Sprinkle 1/4 cup reserved macadamia nuts on top.
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14
Bake batter until golden blonde, about 55-60 minutes.
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15
A knife inserted in the center should emerge clean.
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16
Cool completely before cutting into 16 squares.
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17
Enjoy!
