RASPBERRY-PECAN BLONDIES
Categories Mixer Nut Dessert Bake Picnic Raspberry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 blondies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
- Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Cut into 16 squares and serve.
RASPBERRY PECAN BLONDIES
These are heavenly! Your friends will consider you a "friend for life" if you serve these! The recipe was included in "Look Who's Cooking Now" Third Grade Class of St. Paul's Lutheran School recipe collection.
Provided by Acerast
Categories Bar Cookie
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line 9x13x2" baking pan with aluminum foil, extending foil over sides by 2".
- Butter and flour foil.
- Whisk flour, baking powder, salt and baking soda in medium bowl.
- Beat brown sugar and butter in large bowl until light and fluffy.
- Beat in eggs 1 at a time, then add vanilla.
- Add flour mixture and beat until blended.
- Stir in chopped pecans.
- Spread batter evenly in prepared pan.
- Sprinkle raspberries over top.
- Bake 50 minutes or until top is golden and tester comes out clean.
- I have successfully doubled this receipe and baked it in a jellyroll pan.
RASPBERRY PECAN SQUARES
The combination of the shortbread and raspberry is one of my favorites. And, this pair is topped with a pecan pie-like filling. Yum!-Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 squares.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam., In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.
Nutrition Facts :
BLONDIES
This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Position an oven rack on the middle rung.
- Heat the oven to 350°F.
- In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved.
- Cook, stirring, about 1 minute longer--the mixture will bubble but should not boil.
- Set the pan aside to cool for about 10 minutes.
- Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
- Stir the egg, egg yolk, and vanilla into the cooled sugar mixture.
- Add the flour, salt, and nuts, stirring just until blended.
- Pour the batter into the prepared pan.
- Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 minutes.
- Set the pan on a rack until it's cool enough to handle.
- Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
- Flip the baked brownie back onto the rack to cool completely.
- Cut into squares with a sharp knife.
- This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.
Nutrition Facts : Calories 194.7, Fat 9, SaturatedFat 4.1, Cholesterol 41.6, Sodium 50.3, Carbohydrate 27.5, Fiber 0.6, Sugar 20.1, Protein 1.9
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4.8/5 (10)Published 2008-04-07Servings 16
- Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
- Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving. Cut into 16 squares and serve.
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