📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This is super important for easy removal later. Trust me, I learned that the hard way!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. Don't rush this part; it makes all the difference!
3. Beat in 2 large eggs, one at a time. Then, stir in 1 teaspoon of vanilla extract. Mmm, vanilla!
4. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This is your dry ingredient army!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Slightly lumpy is okay. We want that homemade charm, not a science experiment!
6. Gently fold in 1 cup of fresh raspberries. Be careful not to crush them too much; we want those pretty pink jewels throughout the blondies!
7. Pour the batter into the prepared pan and spread it evenly. A spatula is your best friend here!
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Overbaked blondies are sad blondies!
9. Let the blondies cool completely in the pan before cutting into squares. This prevents them from crumbling and allows them to set beautifully.
10. Once cooled, dust with powdered sugar (optional, but highly recommended!). It adds that extra touch of elegance, don't you think?