A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.

　　

Ingredients

makes 16

　　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

　　

Step 1

Preheat oven to 325°F. Butter an 8-inch square baking pan. Line with parchment paper, allowing 2 inches to hang over two sides. Butter parchment.

　　

Step 2

Whisk together flour, baking powder, and salt in a bowl.

　　

Step 3

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in 3/4 cup almonds.

　　

Step 4

Pour batter into prepared dish; smooth top. Scatter berries and remaining 1/4 cup almonds over batter. Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55 to 60 minutes.

　　

Step 5

Let blondies cool 15 minutes. Transfer blondies to a wire rack, and let cool completely. Cut into 2-inch squares. Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies