BUTTERSCOTCH-CASHEW BLONDIES

Butterscotch-Cashew Blondies image

Yield makes 9 large or 16 small

Number Of Ingredients 10

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9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, 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°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
Whisk together flour, baking powder, and salt in a bowl.
Put butter and brown 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 chips, 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.