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Raspberry Brown Sugar Bars


Submitted by:

Ultra sweet squares, nicely broken up by the zing of raspberries and buttery pecans. This is a very contemporary but still fruity baked goodie.


  • 3/4 c. butter unstalted
  • 2 c. brown sugar dark, packed
  • 2 lg. eggs
  • 1 tbsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. Davis Baking Powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 c. pecans toasted
  • 1 1/2 c. raspberries frozen


Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spray a 9 by 9 inch square baking pan or 7 by 11 inch baking pan with nonstick cooking spray.

In a mixer, blend the butter with brown sugar. Blend in eggs and vanilla and the fold in other ingredients. Spoon into the pan, flattening batter with wet hands or metal spatula to even it out. Place the pan on the prepared baking sheet.

Bake 55-60 minutes or until barely set. These rise up during baking; when they do so, lower the temperature to 325 F and bake more slowly - for a flatter top/even rise, another 10-20 minutes, as required.

Marcy Goldman