Raspberry Pecan Blondies
Indulge your sweet tooth with these irresistible Raspberry Pecan Blondies, a dessert that perfectly balances chewy, buttery richness with tangy bursts of fresh raspberries and the satisfying crunch of toasted pecans. Infused with the warmth of vanilla and just a hint of white chocolate, this simple yet elegant treat is baked to golden perfection in under 30 minutes. Whether you're hosting a gathering or looking for a quick homemade snack, these blondies are a dessert lover's dream, combining the best of fruity, nutty, and sweet flavors in every bite. Serve them warm with a dollop of whipped cream or enjoy them as is for the ultimate blend of textures. Perfect for sharing—or keeping all to yourself!
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Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 grams fresh raspberries
- 80 grams pecan halves
- 80 grams white chocolate chips (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and slightly glossy.
Step 4
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Step 7
Gently fold in the raspberries, pecans, and white chocolate chips (if using). Be careful not to crush the raspberries excessively.
Step 8
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Step 9
Bake in the preheated oven for 28–32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Step 10
Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
Step 11
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 12 squares and serve.
Nutrition Facts
| Serving size | 896 grams (896.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4064 |
| Total Fat 240.50g | 308% |
| Saturated Fat 109.20g | 546% |
| Cholesterol 763mg | 254% |
| Sodium 1906mg | 83% |
| Total Carbohydrate 466.40g | 170% |
| Dietary Fiber 13.10g | 47% |
| Total Sugars 301.00g | |
| Protein 44.60g | 89% |
| Vitamin D 82IU | 410% |
| Calcium 445mg | 34% |
| Iron 14mg | 77% |
| Potassium 1127mg | 24% |
Source of Calories