We often enjoy Chocolate and peanut butter together. One can also fall in love with the flavors of coffee and caramel. But it’s seldom that one appreciates how well Butterscotch mingles with cashews. It’s an understated yet heavenly combination. These Butterscotch Blondies celebrate this grand combo!
Do you remember my “Butterscotch Ice cream Cake”? That’s where my love for Butterscotch and cashews started. This one-bowl, no messy recipe makes deliciously addictive Butterscotch Blondies.
Thick and chewy, buttery with caramel goodness from the butterscotch chips and crunch from the nutty cashews. They are so addictive,that they are potentially dangerous :P. Everything about this dessert is perfection!
The butterscotch chips and cashews are so good on there own, but it is the chocolate glaze on the top that makes these Butterscotch Blondies complete.
Butter and sugar are generously used for this recipe, but you can’t do a rich dessert without them. So don’t try and look for a substitute for any of the ingredients :D. The good part is that the recipe is very simple and you won’t be able to make a blunder here!!
Butterscotch Blondies
Butterscotch Blondies with Cashews
Ingredients
- 8 tablespoons unsalted butter(softened)
- 1 ¼ cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups all purpose flour
- 1 cup butterscotch chips
- 1 cup cashews
Instructions
- Preheat oven to 350F or 180C. Grease a 8×8 square pan. Line with parchment paper that has overhangs for easy removal of the blondies. Grease the parchment paper.
- Melt the butter in a microwave safe bowl. Add the brown sugar to the butter and whisk until smooth.
- One at a time, add the eggs, the vanilla, the salt, and the baking powder and, using a large spoon, mix each one in until well combined.
- Sift the flour with the butterscotch chips and cashews. Fold in the flour mix into the butter egg mixture.
- Scrape batter out of the bowl and into the prepared pan. Spread it out evenly to the edges. Bake the bars for 40-45 minutes being careful not to overcook them. When they are ready, the top will be set and shiny and the edges will be brown and beginning to pull away from the sides of the pan.
- Allow to cool for 15-20 minutes, before removing from the pan.
- I topped mine with a dark chocolate glaze.(Pour 75 grams hot cream over 100 grams of chopped dark chocolate. Cool and then spoon over blondies).Let it cool completely and then cut into squares.
Notes
A little underbaked is better than overbaking these, so keep a close eye on them while baking.
The sweet, gooey, decadent Butterscotch Blondies are so delicious that it’s hard to stop yourself from eating too much of them!