Raspberry Blondies 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups golden brown sugar 3/4 cup unsalted butter 2 large eggs 2 teaspoon vanilla 1 cup coarsely chopped pecans 1-1/2 pints fresh raspberries Preheat oven to 350°. Line 9x13x2 baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Combine flour, baking powder, salt and baking soda in a medium bowl; set aside. In a large bowl, beat brown sugar and butter until light and fluffy. Beat in eggs one at a time, them add vanilla. Add flour mixture and beat until blended. Stir in chopped pecans. Spread batter evenly over prepared pan. Sprinkle raspberries over top. Bake 40-50 minutes or until top is golden and cake tester comes out clean.
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