Makes 1 9x9-inch tray
When I conceptualized this recipe I was in the mood to create something with the texture of a traditional chocolate brownie, with flavours of a butter tart, plus the nuttiness of browned butter and the freshness of raspberries. I must say, as you'll see when you make these, that I totally nailed it - you're welcome :)
ingredients
| 1 1/2 sticks | unsalted butter (12 Tbsp), plus more for baking dish |
| 1 1/4 cups | dark brown sugar, packed |
| 2 | eggs, large size |
| 2 tsp | vanilla |
| 1 1/2 cups | all-purpose flour |
| 3/4 tsp | sea salt |
| 1 tsp | baking powder |
| 1/2 cup | frozen raspberries |
directions
PREHEAT oven to 350°F.
BUTTER an 9x9-inch baking dish and line with a parchment overhang on 2 of the opposing sides. Note: If all you have is an 8x8-inch cake pan you may use that but will likely have to increase baking time by 5 minutes or so.
MELT butter in a medium saucepan over medium heat, swirling the pan around every so often. When the butter begins to foam and bubble swirl the pan more often as the butter begins to brown. Once it’s a deep caramel colour (about 3-4 minutes) remove from heat and stir in brown sugar until it’s melted and glossy.
ADD eggs and vanilla and stir until well combined.
STIR in flour, salt, and baking powder – mixture will resemble peanut butter in consistency.
ADD raspberries to batter and gently fold in.
POUR into prepared pan and bake for about 17-20 minutes until the top is slightly cracked and shiny.
LIFT blondies out of the pan using the parchment overhang and transfer to a cooling rack before slicing into decadent squares.
