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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (10)

72 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 33
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
10/20/2011
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!
Rating: Unrated
03/25/2009
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.
Rating: Unrated
09/28/2008
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.
Advertisement
Rating: Unrated
09/23/2008
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.
Rating: Unrated
09/23/2008
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: http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx Hope this helps!
Rating: Unrated
09/22/2008
Do you think you could double the recipe and put in a 9x13 pan?
Advertisement
Rating: Unrated
09/22/2008
Try adding coconut. Or cut up some carmel candies instead of the nuts and toffee.
Rating: Unrated
09/22/2008
The toffee bits have almonds in them. With Almond allergies in our home, any suggestions for a substitution. KB
Rating: Unrated
07/26/2008
I would also leave out the cashews and add chocolate chips along with the butterscotch chips. I just love blondies!
Rating: Unrated
02/08/2008
These blondies are delicious. I've also made them without the cashews