Butterscotch Cashew Blondies

Here’s a yummy blondie recipe for all of you butterscotch and cashew fans! These blondies are thick and chewy, with lots of buttery, butterscotch flavor! Very rich. These are great just as they are, but if you want to make them into a fancier dessert, you could top each blondie with a scoop of vanilla ice cream and drizzle some butterscotch sauce over it…maybe even sprinkle on a few more chopped cashews…yum!

This recipe for Butterscotch Cashew Blondies is from a cookbook I had reviewed a few years back called Baking Basics and Beyond. It has lots of helpful baking tips and information, not to mention lots of full-color photos and delicious recipes that are easy for beginners but still appealing to seasoned bakers. I had chosen to make these blondies from the Brownies and Bars chapter in the book because I love both butterscotch and cashews! So I guess you could say these were calling my name! 🙂 And they’re so good, I thought this recipe was worth reposting!

This easy recipe makes a 9×13″ pan of blondies. You can cut them into 36 bars like the book says to, but I cut mine larger, so I didn’t end up with quite so many! 🙂

Butterscotch Cashew Blondies

  • Servings: 20-36
  • Difficulty: easy
  • Print

BUTTERSCOTCH CASHEW BLONDIES from Baking Basics and Beyond
Makes a 9 x 13″ pan

2 cups (242 g) all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
2 cups (456 g) firmly packed brown sugar
1 cup (227 g) butter, melted
2 teaspoons (10 ml) vanilla
2 eggs, beaten
1 cup (168 g) butterscotch chips (6 ounces)
1 cup (150 g) cashew halves and pieces, coarsely chopped

Heat oven to 350˚F (180˚C) with oven rack in middle. Line bottom of a 13 x 9-inch (33 x 22.5-cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side. Spray lightly with nonstick cooking spray.

Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine brown sugar, butter, and vanilla in a large bowl and stir slowly to mix. Add eggs and mix with a wire whisk until well blended. Slowly stir in flour mixture until it is moistened. Beat with wire whisk 30 seconds until smooth.

Add butterscotch chips and cashews. Pour batter into prepared pan and spread evenly.

Bake 30 to 35 minutes or until center seems set when touched lightly with a finger. The blondies will also start to pull away from pan edges. When set in the center, the batter won’t jiggle. A toothpick will come out dry. Cool in pan on wire cooling rack.

Remove blondies intact from pan by loosening ends with a metal spatula and lifting out, using the aluminum foil. Cut into bars. Make sure foil is not stuck on the bottom of any blondies.

BAKER’S NOTE: When you combine the brown sugar, butter, eggs, and vanilla, mix until smooth, crushing any lumps of brown sugar.

Recipe used with permission | nancy-c.com

For those of you who haven’t ever made blondies, here’s how this cookbook describes them: The opposite of a brownie is a blondie—the colors are different but the texture of the bars is similar. It is much easier to determine doneness in the blondies than in the brownies. If the blondies are not done, you can see the batter move under the top crust when you shake the pan.

Are you a fan of blondies, butterscotch, and cashews too?

Sharing at Meal Plan Sunday, Weekend Potluck, Farmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Grace at Home, Wonderful Wednesday, Lou Lou Girls, Inspire Me Monday, Happiness is Homemade.


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