I wasn’t sure what to call these blondies because they are a combination of brown butter, cashew butter, and then topped with cashews and chocolate chips. And let me say they are sooo good. And like most bar type desserts, it’s a pretty simple and quick bake. I think I was 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 5-7 minutes.
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.
Ingredients
- 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
Instructions
- 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.
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