Brown-Butter Coconut Cashew Blondies

1 dozen

The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.


  • 1 ¼ cups (2 ½ sticks) unsalted butter, plus more for pan

  • 2 ¼ cups all-purpose flour, plus more for pan

  • 2 cups packed light-brown sugar

  • ½ cup granulated sugar

  • 3 large eggs

  • 2 ½ teaspoons pure vanilla extract

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons coarse salt

  • 1 cup whole cashews, toasted

  • 2 cups sweetened flaked coconut, toasted


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.

  2. Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.

  3. Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.

    Mike Krautter

Cook's Notes

Blondies can be stored in an airtight container at room temperature for up to 3 days.

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