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
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.
Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
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.
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.
Let cool slightly in pan, about 15 minutes. Lift out, and let cool completely on a wire rack before cutting into squares.