Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Brown-Butter Coconut Cashew Blondies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 2, 2022 Print Share Share Tweet Pin Email 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. Print