Desserts:

Raspberry Blondies

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Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups golden brown sugar
3/4 cup butter, at room temperature
2 large eggs
2 teaspoons vanilla
1 cup coarsely chopped pecans
1 cup (1/2 pint) fresh raspberries (or blueberries work great, too)

Instructions

Preheat oven to 350 degrees. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides. Butter and flour foil. Mix flour, baking powder, salt and baking soda. In another bowl beat brown sugar and butter until light and fluffy. Beat in eggs one at a time, then vanilla. Add flour mixture and beat just until blended. Stir in pecans. Spread batter evenly in pan. Sprinkle raspberries over top. Bake until top is golden and tester comes out clean, about 50 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate. Bring to room temperature to serve.

Tracy Downey
Cordova