No Dumb Blondies
For a chewy, rich and flavorful dessert, try Claud's "No Dumb Blondies." They are so indulgent and hard to resist!
- 1 and 1/4 cups coarsely chopped macadamia nuts, reserving 1/4 cup
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon of baking powder
- ½ teaspoon salt
- 2 cups packed light brown sugar
- ¾ cup of unsalted butter, room temperature
- 4 large eggs
- 1 and ½ teaspoons vanilla extract
- 2 cups fresh red raspberries
- Butter, for greasing pan
Preheat oven to 350°F Scatter the chopped macadamias on a cookie sheet and place in oven toast until lightly golden, about 7 minutes. When cool, chop and set aside.
Grease a 9x13x2-inch baking pan and line the bottom parchment paper. Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk together to blend.
Using an electric mixer at medium-high speed, beat brown sugar and butter in a large bowl until mixture is fluffy. Beat in eggs one at a time, and then add the vanilla extract.
Reduce speed to low and add flour mixture; mix only until just barely blended.
Mix in all but 1/4 cup of the chopped, toasted macadamias and then spread the batter evenly in prepared pan. Tap to remove any bubbles and press raspberries half way into the top. Sprinkle ¼ cup reserved macadamia nuts on top.
Bake batter until golden blonde, about 55-60 minutes. A knife inserted in the center should emerge clean. Cool completely before cutting into 16 squares.