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Butterscotch Blondies

These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.

  • Yield: Makes 9 large or 16 small squares
Butterscotch Blondies

Source: Holiday Cookies 2005, December 2005


  • 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


  1. 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.

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

  3. 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.

  4. 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.

Reviews (11)

  • BruMomma 20 Oct, 2011

    Doubled this recipe for a church event, left out the nuts (only because I don't like nuts in my brownies) and added a little extra of the butterscotch chips & toffee bits (about an extra 1/3 cup of each). Everyone at the event was asking me for the recipe they loved them so much! The cooking time & temp was just right for this double recipe in a glass 9x13 pan. I highly recommend making these!

  • solberhl 25 Mar, 2009

    I think the recipe needs more butterscotch, heath or cashew pieces, to make it more interesting. For a good blondie recipe, try Martha's Brown Butter blondies. Much better.

  • dezineliz 28 Sep, 2008

    This is the worst recipe I have ever made. They turn out super dry. The cooking time is way too long. Definately reduce the time by 10 minutes and check it. I tried it twice and I am a really good baker. Couldn't get it to come out chewy. It was really cakey. So if you don't want that kind of blondie do not make these. Otherwise have a great taste.

  • wl90 26 Sep, 2008

    looks good!

  • nana2oneboy 23 Sep, 2008

    smg7 thanks for the pan conversion site. I'm sure it will come in handy. michaella: I think if you doubled the recipe and used a 9x13 pan, the blondie may be the least bit thicker and might take a bit longer to bake. An 8x8 pan doesn't yield very much if you have a large family or are taking it to a party or potluck dinner.

  • smg7 23 Sep, 2008

    Michaella: the volume of the 8-inch baking dish is 8 cups and the volume of the 9x13 pan is 15 cups so doubling the recipe won't be the correct proportions for that pan. I am sure that you could still do it and watch it as it is cooking to see when it is done.
    The following link is really handy, it gives pan conversions:
    Hope this helps!

  • Michaella 22 Sep, 2008

    Do you think you could double the recipe and put in a 9x13 pan?

  • smakager 22 Sep, 2008

    Try adding coconut. Or cut up some carmel candies instead of the nuts and toffee.

  • kbonnewell 22 Sep, 2008

    The toffee bits have almonds in them. With Almond allergies in our home, any suggestions for a substitution. KB

  • mainergirl 26 Jul, 2008

    I would also leave out the cashews and add chocolate chips along with the butterscotch chips. I just love blondies!

  • MariaGC 8 Feb, 2008

    These blondies are delicious. I've also made them without the cashews

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