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Raspberry Pecan Blondies

Raspberry Pecan Blondies offer a fresh fruit twist on traditional blondies. Fresh raspberries and pecans make for a deliciously sweet treat! - Bake or Break

Those of you who follow my baking adventures regularly will not be surprised to see pecans or raspberries here. What is different here is the pan. Recently, we were given a Baker’s Edge pan and this is one of the included recipes.

The pan does just what you would think it should. It’s all about making the most of its edges. The pan has many walls instead of the standard four sides to create more edge area. For those of you who prefer those edge pieces of brownies and bars, this is a must-have for you.

Raspberry Pecan Blondies offer a fresh fruit twist on traditional blondies. Fresh raspberries and pecans make for a deliciously sweet treat! - Bake or Break

These bars were my first endeavor with this pan. I opted for a recipe that was included, and there are many more to choose from on their website. The information included with the pan also says that it can be used for recipes that use 9″x 13″or 9″x 9″baking pans. I’m sure the reverse is true, also, and their recipes could be used in standard pans.

Raspberry Pecan Blondies | Bake or Break

All the pan hoopla aside, these bars are delicious. With the fresh raspberries, they are a great spring-time recipe. And, of course, pecans are a year round ingredient for my baking.

Raspberry Pecan Blondies

Yield 24 2-inch bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Fresh raspberries and pecans make for a delicious twist on traditional blondies!

Raspberry Pecan Blondies offer a fresh fruit twist on traditional blondies. Fresh raspberries and pecans make for a deliciously sweet treat! - Bake or Break


  • 2 cups all-purposed flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 12 tablespoons unsalted butter, at room temperature
  • 2 cups brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup pecans, coarsely chopped
  • 1 cup raspberries


  1. Preheat oven to 350°. Lightly spray Baker’s Edge pan or a 9"x 13"x 2" baking pan.
  2. In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, and mix well after each addition. Add vanilla extract and lemon zest. Mix. Add dry ingredients and beat just until combined. Stir in pecans.
  4. Spread dough into prepared pan. Sprinkle raspberries over top of dough. Bake for 35-40 minutes or until top is golden and a toothpick inserted into the bars comes out clean. Cool completely in pan.


Recipe adapted from Baker’s Edge.

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    27 Comments on “Raspberry Pecan Blondies”

  1. What a great pan! The edge brownies are my favorites – very smart of those Baker’s Edge people. Oh, and the blondies look amazing too!

  2. no way! i just made blondies and suggested all kinds of add-ins but never thought of fresh raspberries. i love it! and that’s the coolest pan (even though i prefer the middle pieces).

  3. cool pan! I’ve never seen one before. You are absolutely right about the edge pieces. The corner ones are my favorite! I think we both share a love for pecans and raspberries . yum:)

  4. Good morning dear! I’m defenetly one of those who prefer the edge of a cake 😀 and so this pan is absoloutely fantastic! What a pity I can’t find it here anywhere!
    Wish you a fantastic day

  5. Lovely blondies!

  6. These look relly good! But I would leave out the raspberries. Not too fond of them.

  7. Oh, these were so good! After a few of them, I realized that you must have used your new “edge” pan.

    About the bars: You had me at “pecan” but the raspberries were delicious also! They were not too overwhelming, so the bars were perfect.

    Thanks for letting us try these!

  8. It’s funny b/c I know a lot of people who like the middle the best, I think I mainly also agree with them, but I don’t mind eating the edges. These look really good, love the color!

  9. I’ve seen this pan before, but I didn’t know it was for people who prefer the edge of bar cookies. I just thought it was for uniquely shaped cakes. Haha!

    This pan would be useless to me, however. I avoid the edge pieces and take from the middle.

  10. These look wonderful – I have seen this pan before, but never anything made on it.
    Great blondies, Jen!

  11. Yum! I love the edges better on bars and brownies. Also love raspberries and pecans. Sounds like a winner to me!

  12. I’ve had that pan bookmarked FOREVER. One of these days I’m going to break down and get it. (The lasagna one, too!)

  13. I love blondies and just don’t make them enough. These look SO good! And I’m glad to see someone using the pan–I’ve seen it around and debated it, but my kids hate the edges of anything. Sillies.

  14. I have had my eye on this pan..I was just waiting for a good review! I will take your word! And the bars look delish!

  15. Haha, what a brilliant idea for a pan! Though I have to admit I have a weakness for the gooey middle pieces. Also for blondes: mmmm.

  16. PaniniKathy, the pan really is a great idea. One of those “why didn’t I think of this” things.

    SpottedApron, I’d never used raspberries in blondies, either, but these were delicious!

    Amanda, I do love pecans and raspberries! And, judging by your blog’s name, we also share a fondness for the same singer. 😉

    Silvia, maybe you can find the pan some time, especially if you like those edge pieces.

    Thanks, Aran!

    Cindy, I’m sure you could use another berry for these bars. Raspberries are my favorite, but I’m sure strawberries, blueberries, or maybe even some variety of dried fruit.

    Nan and Jim, I’m glad you enjoyed them!

    Stacie, for some things like cake I like the middle, but the edges of brownies and blondies are just so good!

    Tanya, maybe you should come up with a pan that makes everything like middle pieces. 😉

    Thanks, Patricia!

    Katrina, you should try them!

    Abby, I didn’t know about the lasagna pan. I’ll have to check that out.

    Elle, I’m a big fan of blondies, with or without this pan. I love all that brown sugar!

    leslie, let me know how you like the pan if you get it!

    Indigo, I thought it was a clever idea. Definitely unique!

  17. I like the sound of using raspberries in a blondie.

  18. I really like all the things you bake. I have discovered you three days ago, and I am absolutely amazed with your blog. I’ll try to make one of your recipes. From Spain. Sonia

  19. What a genius idea for a pan. I always go for the corner brownie, it gets so much chewier. Looks like it’d be mighty expensive though. Great looking blondies too, I love how they cave in in the middle. I suppose that’s the only downside really, if you’re looking to make uniform perfect brownies/blondies then you wouldn’t want the pan, but it’s really all about taste in my opinion.

  20. I love this baking tin 🙂
    I have once cake that taste the best on the edges… this tin would be perfect… I have to look for it! 🙂


  21. Kevin, I like raspberries in just about anything, but especially these blondies!

    Sonia, thanks so much! I’m glad you found me.

    Nick, I had a similar thought. All those edges don’t make a very uniform bar, but they’re still good!

    Margot, I hope you find the pan!

  22. i must get me one of these pans. The blondies look so irresistible, i love the chewy side bits. Tell who eats all of these … ??? u sell ’em or just eat em all yourself ?

  23. Thanks, kate! I couldn’t possibly eat all of this stuff! I give most of it to friends and family, but always sample a bit for myself (Quinn, too).

  24. hehe the pan looks like it would be so fun for a cute little hamster (what a cool design!), but the blondies would definitely be for me, especially since raspberries are involved. 🙂

  25. Awesome pan!

    And raspberries in blondies? Yumyumyum!!

  26. Sophie, we actually talked about how this pan would be a pretty non-challenging maze. 🙂

    kimberleyblue, those raspberries really make these blondies uber-good.

  27. Wow…what an interesting pan, and the recipe looks awesome too!

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