Butterscotch-Cashew Blondies

November 3, 2012

I was flipping through my Martha Stewart's Cookies book and decided to try and make Blondies. Before discovering the whole food blog world, I have never heard of a Blondie, let alone tried one. I've always been pretty curious and tonight seemed like a nice night to try something new. My mom doesn't eat Chocolate, which I was craving, so these Blondies are perfect for her! It has cashews (nuts in general for her is a plus) and butterscotch chips and the original recipe called for Toffee bits, but i didn't want to shell out $3.50 for a bag, if the recipe calls for only 1/4 cup. I think next time i want to use White Chocolate Chips and maybe Peanuts instead of Cashews. The texture was cake-like, moist and pretty good, but i felt like it was missing something. With this craving, its most likely chocolate :)

Buttescotch-Cashew Blondies
recipe from Martha Stewart's Cookies

9 TBsp unsalted butter, room temp, plus more for pan
1 2/3 AP Flour (I use unbleached)
1 tsp baking powder
3/4 tsp coarse salt
1 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup butterscotch chips
1/2 cup usalted cashews, coarsely chopped (i used lightly salted cashews)
1/4 cup toffee bits (didn't have any)

Preheat oven to 350F. Butter pan and line with parchment paper.

Whisk together flour, baking powder and salt in a bowl.

Cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; mix until combined. Add flour mixture, scraping down the sides. Mix in butterscotch, cashews and toffee.

Pour batter into pan; spread evenly with spatula. Bake 42-45 minutes or until golden brown. Let cool in pan for 15 minutes. Lift out; let it cool completely on wire rack before cutting into squares.


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