Raspberry Pecan Blondies

Even more exciting than this delicious dessert is the pan! The "Edge Brownie Pan"!!!! Now we have less fights over the edges- and I don't mean the kids, I'm talking about Chris and I fighting over edges:)

If you don't have the pan, this recipe should work in a 9x13 pan.

2c whole wheat flour

1t baking powder

1/4t baking soda

1/2t salt

1/4t nutmeg

12T unsalted butter, room temperature

2c brown sugar

2 eggs

1 1/2t vanilla extract

1T lemon zest

1c pecans coarsely choppes

1c raspberries (I used blackberries because the grocery didn't have any raspberries)

Preheat oven to 350°. Lightly spray pan with nonstick cooking spray.

Combine flour, baking powder, baking soda, salt and nutmeg in a bowl.

In a lg bowl beat the butter and brown sugar with an electric mixer until light and fluffy. Add each of the eggs, one at a time, mixing well after each addition. Then add the vanilla and lemon zest. Add the dry ingredients and beat until just combined. Stir in the pecans.

Spread the dough in the prepared pan. Sprinkle the top of the dough with the berries.

Bake for 40-45min or until the top is golden and a toothpick inserted into it comes out clean. Cool the blondies completely in the pan.