The Pioneer Woman Tasty Kitchen
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Raspberry Swirl Blondies

4.72 Mitt(s) 11 Rating(s)11 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 5

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Level: Easy

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Description

Moist, chewy blondies with a ribbon of raspberry preserves.

Ingredients

  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Unsalted Butter
  • 1-½ cup White Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • ½ cups Raspberry Jam

Preparation

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine flour, baking powder and salt in a medium bowl. Melt the butter in a large saucepan over low heat; remove from heat. Alternately, butter can be melted in a microwaveable bowl. Stir sugar into melted butter until it is dissolved. Quickly whisk in the eggs and vanilla. Stir in the flour mixture until just incorporated.

Spread the batter into the prepared baking pan. Spoon the raspberry jam over the batter. Swirl the jam through the batter with a knife to create a marbled effect. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

14 Comments

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jeri2455 on 10.9.2010

I made these tonight and they are absolutely delightful. Might have used a tad more jam than the recipe called for, though (lol). Thank you for a wonderful recipe!

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ajane on 10.6.2010

Made these yesterday afternoon and there is one piece left! Very good! Thank you.

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sherrzi on 10.1.2010

I had fresh raspberries on hand, so I just mashed them with a little sugar and some almond extract and used instead of preserves. Loved this recipe! (Next time I’ll strain the seeds.)

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kathleenbeccue on 9.30.2010

Just got done baking this with orange marmalade and chocolate chips! Smells divine!

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quaypocooks on 9.29.2010

When I find raspberries in the supermarket here, I will definitely this recipe. Nice pic!

11 Reviews

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food4friends on 10.26.2010

I’ve made these twice. Once as written, the second time I added lemon zest (one lemon, divided between the two) to both the batter and the homemade blackberry jam I used. Received rave reviews, with requests to share the recipe. Will send them this way.

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almostdomesticgoddess on 10.5.2010

Delish! I didn’t have quite enough raspberry jam and added apricot to the mix as well – turned out to be a nice touch.

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Trish Boese on 10.5.2010

excellent! I made these and they are great. I made my own raspberry ‘jam’ by boiling together: 1 cup frozen raspberries, 1/2 cup sugar, 2 tbsp. cornstarch, and 2 tbsp. water.

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jenndk on 10.4.2010

I made these yesterday afternoon. They are so easy and so yummy, this recipe will be added to my “regulars”. Its nice to find a recipe with ingredients that you almost always have on hand and even if you don’t have raspberry jam, I think just about any flavor would work.
Thanks for sharing!

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holly7029 on 10.4.2010

These were so easy to make! Tasty and easy….my favorite. I cut the sugar down to 1 cup and with the raspberry they were plenty sweet. Thanks!

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