Those of you who follow my baking adventures regularly will not be surprised to see pecans or raspberries here. What is different here is the pan. Recently, we were given a Baker’s Edge pan and this is one of the included recipes.
The pan does just what you would think it should. It’s all about making the most of its edges. The pan has many walls instead of the standard four sides to create more edge area. For those of you who prefer those edge pieces of brownies and bars, this is a must-have for you.
These bars were my first endeavor with this pan. I opted for a recipe that was included, and there are many more to choose from on their website. The information included with the pan also says that it can be used for recipes that use 9″x 13″or 9″x 9″baking pans. I’m sure the reverse is true, also, and their recipes could be used in standard pans.
All the pan hoopla aside, these bars are delicious. With the fresh raspberries, they are a great spring-time recipe. And, of course, pecans are a year round ingredient for my baking.
- 2 cups all-purposed flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 12 tablespoons unsalted butter, at room temperature
- 2 cups brown sugar
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 cup pecans, coarsely chopped
- 1 cup raspberries
Preheat oven to 350°. Lightly spray Baker’s Edge pan or a 9"x 13"x 2" baking pan.
In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, and mix well after each addition. Add vanilla extract and lemon zest. Mix. Add dry ingredients and beat just until combined. Stir in pecans.
Spread dough into prepared pan. Sprinkle raspberries over top of dough. Bake for 35-40 minutes or until top is golden and a toothpick inserted into the bars comes out clean. Cool completely in pan.
Recipe adapted from Baker's Edge.