Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Butterscotch Blondies 3.0 (72) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 9 large or 16 small squares These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips. Ingredients 9 tablespoons unsalted butter, softened, plus more for pan 1 ⅔ cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon coarse salt 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract ⅓ cup butterscotch chips ½ cup unsalted cashews, coarsely chopped (about 3 ounces) ¼ cup toffee bits Directions 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. Whisk together flour, baking powder, and salt in a medium bowl; set aside. 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. 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. Rate it Print