|Obviously did not wait to let cool before cutting!|
RASPBERRY WHITE CHOCOLATE ALMOND BLONDIES
(Originally "Raspberry Blondies" from My Recipes/All You)
1. Preheat oven to 350ºF. Line an 8-inch square baking pan with heavy-duty foil (the Reynolds non-stick kind is perfect for this recipe), leaving at least a 1-inch overhang on all sides.
2. In a small bowl, combine flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Turn off heat. Stir in brown sugar until moistened. Let cool slightly. Whisk in egg, vanilla and almond extracts. Stir in flour mixture until just combined. Stir in nuts. Mix in a few white chips.
3. Scrape batter into baking pan, smoothing top the best you can with a spoon, or use a spatula. Scatter berries and remaining chips over batter.
|Ready to bake!|
4. Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board. Cut into 16 squares and serve.