@Rebecca Elizabeth
Ok I see a couple of things that contribute to a cakey texture and dry blondie.
There’s a lot of egg in the recipe, plus leavening so that will make a cake like texture. Blondies and brownies don’t really need leavening since a dense chewy texture is more desired than a cake texture.
There’s very little butter to flour, which means a dry blondie.
The use of brown sugar instead of granulated sugar or a combination of brown and granulated sugar will create a moister blondie as well.
Melting the butter then beating the sugar in will give you a better texture as well.
Bake time is always an issue with brownies and blondies; it’s best to bake then a bit underdone as they go from moist to dry in a heartbeat. The edges should be set firm, but the center a bit soft. A toothpick inserted should have a few crumbs. If the toothpick comes out clean, it’s overbaked.
Taking the basic recipe here I would suggest these revisions. I also added a few flavor ideas for a standard blondie. You can add your raspberries in, it shouldn’t be a problem.
BLONDIE REVISION
350°F preheat at least 20 min
9” x 13” pan lined with foil, see below
Ingredients
2 cup (250g) all purpose flour, spoon and level
1/4 teaspoon salt
1 3/4 sticks (197g) unsalted butter
2 cups (400g) dark brown sugar or combination of brown and granulated sugar.
2 large (150g) eggs, whisked
Flavor options
Vanilla extract
OR
Blend of almond and vanilla extracts
- 1/2 teaspoon almond
- 2 1/4 teaspoon vanilla
4 oz - 6 oz of Add-ins
Chopped dark chocolate
Chopped white chocolate
Chopped Heath Bar
Lightly toasted pecans, almonds, macadamia nuts, or walnuts
INSTRUCTIONS
Preheat oven to 350°F for at least 20 minutes before baking.
Flip baking pan over. Press sheet of foil over back and sides of pan, leaving several inches of excess foil. Gently lift off formed foil. Flip pan over and insert the formed foil into the baking pan. Leave excess foil around edges.
To measure flour: stir flour with fork. Spoon flour into a dry ingredient measuring cup until flour is at least 1” above rim. With a table knife level off to make flour even with the rim.
Whisk flour and salt, set aside.
In saucepan melt butter over medium high heat, continue to heat until butter is a few seconds more, but do not boil, just make it a bit hot. Remove from heat.
Add dark brown sugar to butter and whisk vigorously for at least 1 minutes. This helps dissolves sugar and cools it before adding the eggs.
Whisk eggs into butter and sugar until eggs are fully emulsified. You shouldn’t see any distinction between eggs and butter mixture.
Whisk in any extracts.
Gently fold in flour and salt and mix just until just barely combined. If there’s a trace of flour that’s ok, cuz you don’t want to overmix.
Stir in any add-ins
Bake until edges are set, but center slightly soft. Toothpick should have a few crumbs.
Cool completely in pan. Then use foil to lift out before slicing.