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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Recipe Information
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)
Instructions
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.
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and slightly glossy.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Gently fold in the raspberries, pecans, and white chocolate chips (if using). Be careful not to crush the raspberries excessively.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
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).
Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 12 squares and serve.
Nutrition Facts
Calories |
4064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.5 g | 308% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 301.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
