Raspberry Almond Blondies

• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sliced almonds (about 3 ounces), toasted
• 2 2/3 cups raspberries

1. Preheat oven to 325F.
2. Butter an 8-inch square baking pan.
3. Line with parchment paper, allowing 2 inches to hang over two sides.
4. Butter parchment.
5. Whisk together flour, baking powder, and salt in a bowl.
6. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
7. Mix on medium speed until pale and fluffy, about 3 minutes.
8. Add eggs and vanilla; mix until combined.
9. Reduce speed to low.
10. Add flour mixture; mix until combined.
11. Mix in 3/4 cup almonds.
12. Pour batter into prepared dish; smooth top.
13. Scatter berries and remaining 1/4 cup almonds over batter.
14. Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55 to 60 minutes.
15. Let blondies cool 15 minutes.
16. Transfer blondies to a wire rack, and let cool completely.
17. Cut into 2-inch squares.
18. Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.

unsalted butter, flour, baking powder, coarse salt, brown sugar, eggs, vanilla, almonds, raspberries

Taken from www.epicurious.com/recipes/food/views/raspberry-almond-blondies-389285 (may not work)