Rating: 2.5 stars
23 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 11
  • 1 star values: 1
  • 23 Ratings
Sue Li, Family Issue 2012

Gallery

Credit: James Wojcik

Recipe Summary

hands-on:
10 mins
total:
2 hrs
Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

291 calories; fat 15g; saturated fat 9g; cholesterol 58mg; sodium 114mg; protein 3g; carbohydrates 37g; sugars 21g; fiber 1g; iron 2mg; calcium 36mg.
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