Raspberry Pecan Blondies- fresh raspberries and crunchy pecans are baked right into these buttery blondies. They bake up thick and chewy with the perfect amount of sweetness to balance the slight tartness of the raspberries.

 
 
This recipe is fabulously easy. Just prepare a simple blondie batter using simple ingredients, stir in some pecans, and plop the raspberries on top. The result is a chewy, sweet, buttery blondie studded with pecans and topped with juicy raspberries. The raspberries add a little tartness that helps balance the sweetness of the blondie. They even taste good straight out of the refrigerator.
Next time I make this Raspberry-Pecan Blondies recipe, I think I’ll add some white chocolate chips to the batter to really take it over the top.
Raspberry Pecan Blondies Recipe Tips:

Frozen raspberries can be used instead of fresh. Thaw them completely first and let them drain in a colander. You don’t want excess liquid.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If tightly wrapped, individual bars can be frozen for up to 2 months.
I like to eat these bars at room temperature or even straight out of the refrigerator, but you can serve them warm with a scoop of vanilla ice cream.

 

Try These Other Delicious Recipes Using Raspberries:

Raspberry Cream Cheese Pie
Raspberry Cream Cheese Coffee Cake
Raspberry Mojitos

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Raspberry-Pecan Blondies

Raspberry Pecan Blondies- fresh raspberrie...