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