Thursday, July 28, 2011

Raspberry Blondies

Some recipes look so pretty, but don't taste that great.  This is one of those recipes that tastes way better than they look.  We put 1 1/2 cup raspberries, instead of the listed 1 cup, & we're glad we did.  We ate half the pan before they were even cool!  And this is another recipe I can make entirely out of my food storage when my raspberries are ready in the summer.

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup any nuts (optional)
1 cup fresh raspberries

Preheat oven to 350.  Line 8" square baking pan with foil, leaving 1" overhang on all sides.  Combine flour, baking powder & salt.  Melt butter in a medium saucepan over low heat.  Stir in brown sugar until moistened. Let cool slightly.  Off heat, whisk in egg & vanilla.  Stir in flour mixture until just combined.  Stir in nuts.  Scrape batter into baking pan, smoothing top.  Scatter berries over batter.  Bake until blondies are set in center, about 30 min.  Cool completely in pan on wire rack.  Grasping foil on sides, life out blondies & place on cutting board.

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