BUTTERSCOTCH-CASHEW BLONDIES

Butterscotch-Cashew Blondies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 10

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

Steps:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. (Alternatively, you can use aluminum foil instead.) 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.