Triple Berry Blondies
Jump to recipeThese triple berry blondies couldn’t be easier to toss together and are loaded with a bounty of summer’s best trio: raspberries, blueberries, and blackberries. The sugar used, Domino Light Brown Sugar, has a nutty, caramel flavor that makes these bars dense and fudgy (exactly how we like it). Your biggest obstacle will be waiting just long enough for them to cool completely before you dig in.
Made this? Let us know how it went in the comment section below!
Ingredients
- 1 cup
blackberries, smashed
- 1 cup
unsalted butter, melted plus more for greasing
- 2 cups
- 2
large eggs
- 1 Tbsp.
pure vanilla extract
- 1 3/4 cups
all-purpose flour, divided
- 1 tsp.
kosher salt
- 1/2 tsp.
baking powder
- 1 cup
raspberries
- 1 cup
blueberries
Directions
- Step 1Preheat oven to 350° and grease a 9”-x-13” cake pan with butter. Line cake pan with parchment paper, letting 2 ends of parchment hang over the sides. Grease parchment with butter.
- Step 2In a medium bowl, whisk together, 2 cups of flour, salt, and baking powder. Set aside.
- Step 3In a small microwave-safe bowl, microwave butter for 1 minute, until melted. Remove from microwave and whisk in brown sugar, eggs, and vanilla, until smooth.
- Step 4Using a rubber spatula, stir the dry ingredients into the wet ingredients. Fold raspberries and blueberries into batter and pour batter into pan. Using a spoon, drop tablespoons of smashed blackberries on top, gently pressing into batter. Bake for 30 minutes, then remove from oven and let cool for 5 minutes.
- Step 5Remove blondies from pan; let cool completely on wire rack before cutting and serving.
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