Blondies With Raspberries and Coconut
Makes 16| Hands-On Time: | Total Time:
- Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the raspberries and coconut.
- Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.
- Per Serving
- Calories 291
- Fat 15g
- Sat Fat 9g
- Cholesterol 58mg
- Sodium 114mg
- Protein 3g
- Carbohydrate 37g
- Sugar 21g
- Fiber 1g
- Iron 2mg
- Calcium 36mg
What does this mean? See Nutrition 101 .
These blondies can be stored at room temperature between sheets of wax paper or parchment paper in an airtight container for about 5 days.