adapted from marthastewart.com
serves about 9
9 tbsp softened butter
1 2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup lightly packed brown sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted chopped pecans plus 1/4 cup for topping
1 pint fresh raspberries
Confectioner's sugar for dusting (optional)
Preheat oven to 325 degrees. Spray oil a 8x8 baking dish.
In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl with an electric mixer with paddle attachment, cream the butter and sugar until pale and fluffy (2-3 minutes). Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until combined, scraping down sides with spatula as needed. Fold in pecans.
Spread batter into baking dish. Scatter berries and pecan over top of batter and press gently into top of batter. Bake 45-55 minutes until toothpick comes out with a few crumbs but not wet. Remove from oven and allow to cool for about 20 minutes in pan. Carefully remove from pan and cool completely on a wire rack. Dust with confectioners sugar, if desired. Cut into squares.
