Raspberry Lemon Blondies
These blondies are dense and chewy blondies! They are full of sweet raspberries in every bite. The lemon and raspberry combo is so dang good!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3/4 cups light brown sugar
- zest of 1 lemon
- 1 egg room temperature
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 3/4 cups raspberries fresh or frozen
Instructions
- Preheat oven to 350℉/176℃.
- Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the brown sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.3/4 cups light brown sugar, zest of 1 lemon
- Add in melted butter and whisk in.1/2 cup unsalted butter
- Add in lemon juice, egg, and vanilla. Whisk until well combined.1 egg, 1 tbsp lemon juice, 1 tbsp vanilla
- Add in flour, baking powder, and salt. Gently mix with a spatula until a soft batter forms.1 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
- Toss in raspberries and mix in a few times. Don't over-mix!3/4 cups raspberries
- Transfer into the prepared pan and spread evenly. Add extra raspberries on top.
- Bake for 25-28 minutes or until the edges are a golden brown and the middle is slightly puffy. A toothpick inserted will come out clean.