Raspberry Pecan Blondies

2 cups flour

1 tsp. baking powder

½  tsp. salt                                                    

¼ tsp. baking soda

2 cups (packed) light brown sugar            

¾ cup unsalted butter, room temp.

2 large eggs                                                  

2 tsp. vanilla extract1 cup coarsely chopped pecans

1 ½ pint red raspberries 

Preheat oven to 350 degrees.  Line 9x9x2 inch metal baking pan with aluminum foil, extending foil over sides by 2 inches.  Butter and flour foil.  Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend.  Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy.  Beat in eggs 1 at a time, then vanilla.  Add flour mixture and beat just until blended.   Stir in chopped pecans.  Spread batter evenly in prepared pan.  Sprinkle raspberries over top. 

Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes.  Cool completely in pan on rack.  Cut into 16 squares and serve.  

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