Brown-Butter Coconut Cashew Blondies

Name: Brown-Butter Coconut Cashew Blondies
Ingredients: 1.25 cups (2 ½ sticks) unsalted butter, plus more for pan; 2.25 cups all-purpose flour, plus more for pan; 2 cups packed light-brown sugar; 0.5 cup granulated sugar; 3 large eggs; 2.5 teaspoons pure vanilla extract; 1.5 teaspoons baking powder; 1.5 teaspoons coarse salt; 1 cup whole cashews, toasted; 2 cups sweetened flaked coconut, toasted

By

Martha Stewart Editors

Updated on February 2, 2022

Yield:

1 dozen

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

Ingredients

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

Directions

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