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Tuesday, February 15, 2011

Cashew Butterscotch Blondies

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You can never go wrong with a blondie. I always appreciate a good brownie, but there's something about a thick blondie that can be stuffed with a variety of mix-ins that always satisfies my sweet tooth. A few weeks ago we went to Bailey's Chocolate Bar in St. Louis with some friends and my sister wisely ordered the toasted pecan and white chocolate blondie. The few bites I had were to die for and I spent the next few days dreaming of blondies.

As luck would have it, Julia (not sister Julia, blog Julia ;)) posted a cashew butterscotch blondie recipe and immediately I knew how to get my blondie fix!

These blondies ended up being more cakey than gooey, which is not how I've typically had blondies. However, I still couldn't resist their cake-like texture, studded with sweet butterscotch chips and salty cashews. These smelled absolutely heavenly while baking. Try these, if for no other reason than to fill your kitchen with the blondie fragrance!!

Looking for other blondie recipes? I've tried peanut butter cup, snickerdoodle, and pumpkin!

 One Year Ago: Best Ever Homemade Granola

Cashew Butterscotch Blondies
as seen on Fat Girl Trapped in a Skinny Body

-2 sticks unsalted butter, softened
-3 1/3 cups all-purpose flour
-2 tsp baking powder
-1 1/2 tsp salt
-2 cups packed light brown sugar
-4 large eggs
-2 tsp vanilla extract
-1 cup butterscotch chips
-1 cup cashews, coarsely chopped (I used salted)

1. Preheat oven to 350F. Line a 9x13 pan with foil and spray with cooking spray. Set aside.
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, beat butter and sugar until creamy (~3 minutes). Add eggs and vanilla, mixing until combined. With mixer speed on low, add flour mixture, mixing until combined. Mix in butterscotch chips and chopped cashews.
4. Pour batter into prepared pan (note: batter is very stiff!) and spread evenly with a spatula. Bake for 40-4 minutes, until golden and inserted toothpick comes out with a few crumbs, but not wet. Cool for at least 15 minutes before removing bars from pan and cutting into squares.
**can be stored at room temperature in an airtight container for 3 days.