Best Brown Butter Coconut Cashew Blondies Recipes

Brown Butter Blondies image

Provided by Duff Goldman

Categories dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

Butterscotch Blondies image

Provided by Martha Stewart

Yield Makes 9 large or 16 small squares

Number Of Ingredients 10

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Steps:

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.