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Classic Butterscotch Blondies

Our classic blondies are especially rich, made with butterscotch chips, bits of toffee, and chopped cashews.

  • Yield: Makes 9 large or 16 small squares

Source: Martha Stewart Living, February 2004


  • 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon 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 (3 ounces)
  • 1/4 cup toffee bits


  1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

  2. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.

  3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix in butterscotch, cashews, and toffee.

  4. Pour batter into prepared pan; spread 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.

  5. Let cool slightly in pan, about 15 minutes. Lift out, and let cool completely on a wire rack before cutting into squares.

Cook's Notes

Store blondies in airtight containers at room temperature for up to three days.


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