Raspberry Almond Blondies

We went to a really fun BBQ yesterday, and I (or I should say we, but I commandeered it immediately) was appointed to make dessert. That is always my favorite thing to contribute - generally speaking, people are easy to please when it comes to dessert! I wanted to do something that incorporated fruit, but was still decadent and delicious. I found what I was looking for in this Martha Stewart recipe.

Blondies are fabulous. I used to steer away from them, as they were always described as "brownies without chocolate" - and I thought, what's the point? But really blondies are not brownies at all. They are more like cookie bars. They are always made with lots of brown sugar (no white sugar at all) and butter. Can we say yum? Top it off with almonds and raspberries and you have a relatively sophisticated dessert that is still BBQ friendly, as you can hold it in your hand if you so desire.

These are sweet, delectable, and beautiful to look at. Definitely recommended!

Raspberry Almond Blondies
adapted from Martha Stewart's Cookies
makes 16

INGREDIENTS:

9 tablespoons unsalted butter, room temperature
1 2/3 cups whole wheat pastry flour OR all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds
2 2/3 cups of fresh raspberries, rinsed and gently dried

DIRECTIONS:

1. Preheat oven to 325. Butter an 8-inch square baking pan and line with parchment, letting it hang over two of the sides by an inch or two; then butter the parchment. Set aside.

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

3. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy and pale, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture. Mix until just combined. Mix in 3/4 cup almonds.

4. Pour batter into prepared dish, spreading somewhat evenly and smoothing the top. Scatter berries and remaining 1/4 cup almonds on top. Bake until a cake tester comes out with moist crumbs, 55 to 60 minutes. It will look underdone on top but the bottom will be done - this is how you want it, so don't be alarmed if it's still a bit wet on top (that's because of the raspberries).

5. Let cool 15 minutes, then transfer to a wrie rack to cool completely. Cut into 2-inch squares. Store in an air-tight container at room temperature for up to 3 days.

Soo yummy! Enjoy!