Raspberry Pecan Blondies: A Hug in a Pan

There’s a special kind of magic that happens when you unearth a recipe from a childhood collection. This one, nestled within the charmingly hand-scribbled pages of “Look Who’s Cooking Now,” a third-grade endeavor from St. Paul’s Lutheran School, is precisely that – a cherished memory baked into tangible form. I remember my mom making these, the kitchen filling with the comforting aroma of butter and sugar, and the sheer delight of finding bursts of tart raspberry amidst the sweet, chewy blondie base. Serving these always felt like sharing a little piece of sunshine, a guaranteed way to earn smiles and perhaps even a few “friend for life” declarations, just as the original note suggested.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 9
• Yield: 1 (9x13x2 inch) pan
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 cups golden brown sugar
• ¾ cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pecans, coarsely chopped
• 1 ½ pints fresh raspberries

Equipment Needed

To bring these delightful Raspberry Pecan Blondies to life, you’ll need a few essential kitchen tools:

• A 9x13x2 inch baking pan
• Aluminum foil
• A medium bowl
• A large bowl
• A whisk
• An electric mixer (handheld or stand mixer)
• A spatula
• An oven
• A cooling rack

Instructions

1. Begin by preheating your oven to a steady 350°F (175°C). This is crucial for ensuring even baking and that beautiful golden-brown finish.
2. Prepare your 9x13x2 inch baking pan. For easy removal and cleanup, line the pan with aluminum foil, making sure to extend the foil about 2 inches over the sides. This creates handy handles to lift the baked blondies out of the pan.
3. Once the foil is in place, lightly butter and flour the foil-lined pan. This double layer of protection ensures your blondies won’t stick.
4. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. This dry mixture will form the structure of your blondies, and whisking ensures all the leavening agents are evenly distributed.
5. In a large bowl, use your electric mixer to beat the golden brown sugar and softened unsalted butter together. Continue to beat until the mixture is light and fluffy. This creaming process incorporates air, which contributes to the tender texture of the blondies.
6. Beat in the eggs, one at a time, mixing well after each addition. Once the eggs are incorporated, add the vanilla extract and beat until just blended.
7. Now, it’s time to introduce the dry ingredients to the wet. Add the flour mixture to the butter and sugar mixture and beat until blended. Be careful not to overmix at this stage; just mix until no streaks of flour remain.
8. Gently stir in the coarsely chopped pecans using a spatula. These add a delightful crunch and nutty flavor to every bite.
9. Spread the batter evenly into your prepared pan. Use your spatula to ensure the batter reaches all the corners.
10. Finally, sprinkle the fresh raspberries evenly over the top of the batter. Press them in very gently if you wish, but they will sink slightly during baking.
11. Bake for 50 minutes, or until the top of the blondies is golden brown and a tester inserted into the center comes out clean. Keep a close eye on them during the last 10-15 minutes, as oven temperatures can vary.
12. Once baked, carefully remove the pan from the oven and let the blondies cool completely on a wire rack before slicing. This is a crucial step for achieving the perfect chewy texture.

Expert Tips & Tricks

For those looking to elevate their blondie game, here are a few insights from my years in the kitchen:

• Butter Temperature is Key: Ensure your unsalted butter is truly softened, not melted. It should yield to gentle pressure from your finger. This allows for proper creaming with the golden brown sugar, which is essential for a light and airy texture.
• Don’t Overmix: Once you add the flour, mix just until it’s incorporated. Overmixing develops the gluten too much, which can result in tough blondies.
• Raspberry Placement: While sprinkling raspberries on top is classic and beautiful, if you prefer a more integrated berry experience and want to minimize them sinking entirely, you can gently fold about half a pint of raspberries into the batter just before spreading it in the pan. Then, scatter the remaining raspberries on top.
• Checking for Doneness: A clean tester is your best friend. However, if you find a few moist crumbs attached, that’s perfectly acceptable for a chewy blondie. If you see wet batter, it needs more time. Be cautious of overbaking, which will dry them out.
• Doubling Down: I’ve personally found success in doubling this recipe and baking it in a jelly-roll pan. This allows for a thinner blondie layer, which can be lovely if you prefer a more delicate treat, or if you’re feeding a crowd. Just keep an eye on the baking time, as it will likely be shorter.

Serving & Storage Suggestions

These Raspberry Pecan Blondies are a versatile treat, perfect for any occasion. Serve them warm or at room temperature, cut into neat squares. They are fantastic on their own, but for an extra touch of decadence, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes them truly sing. They also pair beautifully with a cup of good quality coffee or a light, fruity tea.

For storage, these blondies are best kept in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, or if you’ve added very fresh raspberries, you might consider refrigerating them for up to a week. To reheat, gently warm them in a low oven (around 300°F/150°C) for a few minutes until slightly warmed through. They also freeze beautifully; wrap individual squares tightly in plastic wrap, then in foil, and store in the freezer for up to 3 months. Thaw at room temperature before enjoying.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	488.2 kcal	–
Calories from Fat	231 kcal	–
Total Fat	25.8 g	39%
Saturated Fat	10.9 g	54%
Cholesterol	87.7 mg	29%
Sodium	235.9 mg	9%
Total Carbohydrate	60.8 g	20%
Dietary Fiber	5.3 g	21%
Sugars	34.1 g	136%
Protein	6.2 g	12%

Variations & Substitutions

While these Raspberry Pecan Blondies are spectacular as is, feel free to explore some delightful variations:

• Berry Swap: If raspberries aren’t in season or aren’t your favorite, fresh blueberries or chopped strawberries make excellent substitutes. Just ensure they are not overly ripe to avoid excess moisture.
• Nutty Alternatives: While pecans offer a delightful crunch, walnuts are a fantastic alternative. For a nut-free version, you could try adding sunflower seeds or toasted pumpkin seeds for texture, or even omit them altogether.
• White Chocolate Bliss: For an extra layer of sweetness and indulgence, consider adding 1 cup of white chocolate chips to the batter along with the pecans.
• Citrus Zest: A tablespoon of lemon zest or orange zest added to the batter can provide a bright, complementary flavor that cuts through the sweetness and highlights the berries.

FAQs

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries, but it’s best to thaw them completely and drain them very well on paper towels before adding them to the batter. This helps prevent excess moisture from making your blondies gummy.

Q: My blondies seem a bit too gooey in the center. What did I do wrong?
A: This can happen if they are underr baked. The baking time is an estimate, and ovens vary. Ensure you bake until a tester comes out clean. A few moist crumbs are fine for chewiness, but wet batter indicates they need more time.

Q: How can I make these blondies gluten-free?
A: To make these gluten-free, you would need to substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Results may vary depending on the specific blend used.

Q: The batter seems very thick. Is that normal?
A: Yes, the batter for blondies is typically quite thick, especially with the high sugar content and the absence of a liquid like milk. It should be spreadable with a spatula.

Q: Can I make these ahead of time for a party?
A: Absolutely! These blondies store very well at room temperature for several days, making them an excellent choice for make-ahead baking.

Final Thoughts

There’s a profound comfort found in baking from scratch, and these Raspberry Pecan Blondies embody that feeling. They are a testament to simple ingredients coming together to create something truly special, a delicious reminder that some of the best things in life are those we can share with loved ones. Whether you’re reliving childhood memories or creating new ones, I encourage you to bake a batch and experience the sheer joy they bring. Don’t hesitate to share your creations, tag me in your photos, or let me know how these sweet treats brightened your day!