1-1/2 sticks unsalted butter (12 tablespoons), plus more for greasing baking dish
1-1/4 cup dark brown sugar
2 eggs, large
2 teaspoons vanilla
1-1/2 cups all-purpose flour
3/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup frozen raspberries
Preheat oven to 350°F.
Butter a 23 x 23-centimeter baking dish and line with a parchment overhang on 2 of the opposing sides. Note: If all you have is an 20 x 20-centimeter cake pan you may use that but will likely have to increase baking time by five minutes or so.
Melt butter in a medium saucepan over medium heat, swirling the pan around every so often. When the butter begins to foam and bubble swirl the pan more often as the butter begins to brown. Once it’s a deep caramel colour (about three to four minutes) remove from heat and stir in brown sugar until it’s melted and glossy.
Add eggs and vanilla and stir until well combined.
Stir in flour, salt, and baking powder – mixture will resemble peanut butter in consistency.
Add raspberries to batter and gently fold in.
Pour into prepared pan and bake for about 18-20 minutes until the top is slightly cracked and shiny.
Lift blondies out of the pan using the parchment overhang and transfer to a cooling rack before slicing into decadent squares.