I wasn’t sure what to call these butter nut blondies because they are a combination of brown butter, cashew butter, and then topped with cashews and chocolate chips. Brown butter blondies? Cashew butter blondies? Neither would really explain the taste accurately. And let me tell you, they are sooo good. Like most bar type desserts, it’s a pretty simple and quick bake. You can be done in about an hour start to finish!
If you’ve never browned butter before, I think it will be the most difficult step in the recipe. And really it’s not hard, it just requires you to not walk away from the stove for about five minutes. You will add butter to a light colored or stainless bottomed pan, melt it and toast the milk fats. Paying attention is crucial as butter goes from perfect level browned to burnt in less than 30 seconds.
For your cashew topping I used salted to add a little salt to cut the sweetness. If you use unsalted, I’d probably increase the salt in the blondies by about another 1/4 tsp.
I also adapted these blondies into my Oreo Blondies and my Rainbow Malted Milk Blondies. Both taste quite different as we have dropped the cashew butter in lieu of other ingredients but all equally delicious!
Butter Nut Blondies Key Ingredients
- Brown Butter – Brown butter adds a ton of flavor. It amplifies the natural taste of butter but also adds a caramel nutty flavor that can’t be replicated.
- Cashew Butter – Cashew butter is like peanut butter but smoother. The taste is more subtle so it won’t overpower the other flavors. You could substitute peanut or almond butter but if you can I’d recommend cashew.
- Chocolate chips – Who doesn’t want to add a little chocolate to something. I use semi sweet but you could swap in dark or milk chocolate.
- ½ cup Unsalted butter 1 stick
- 130 g AP Flour 1 cup
- ¼ tsp Salt
- ¾ tsp Baking powder
- 2 Eggs room temperature
- 150 g Dark brown sugar ~¾ cup, packed
- 50 g Sugar ~¼ cup
- 1 tsp Vanilla extract
- 100 g Cashew butter ~6 tbsp
- Chocolate chips
- Cashew halves and pieces
- Take your butter and put it in a light colored or stainless pot or pan on med-med high heat. Butter can be cold, but I find this process smoother if the butter is room temperature. Stir the butter as it melts, and once the fats start to turn a golden brown and smell nutty, remove from heat and pour butter into a bowl to cool off. Butter goes from browned to burnt quite quickly so don't leave your butter unattended!
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- After about 5 minutes, add both kinds of sugar to the bowl with your butter and mix until combined. You can use a mixer but hand mixing works great.
- Once combined, add in eggs and mix until thoroughly combined.
- Add in vanilla extract, mix in, and then add in cashew butter and combine.
- In a separate bowl, mix together flour, salt and baking powder.
- Add dry ingredients into wet and mix until flour is JUST combined.
- Pour batter into prepped pan, and top with chocolate chips and cashew pieces.
- Bake for about 40 minutes. A toothpick inserted should come out cleanly. Let cool in pan for at least 3 hours before cutting into them.