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- 2 cups (packed) golden brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 cup coarsely chopped pecans (about 3 ounces)
- 1 1/2-pint basket fresh raspberries
Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving. Cut into 16 squares and serve.