Brown sugar is not uncommon in baked goods, but it isn’t the star that often. Most blondies recipes use brown sugar, but this recipe takes that to the extreme, creating a rich, chewy, caramel-like bar.

All of that brown sugar goodness is made even better by the addition of cashews. A quick and easy recipe, these blondies are great for any occasion.

Brown Sugar Cashew Blondies

By Jennifer
Makes 16 2-inch square bars

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt*
1 cup (2 sticks) unsalted butter, softened
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup chopped unsalted roasted cashews*

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar in a large bowl until smooth. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.

Reduce mixer speed to low and gradually add flour mixture, mixing until combined. Stir in cashews.

Spread batter evenly in prepared pan. Bake 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely before cutting into bars.

*If using salted cashews, you may want to reduce salt to 1/2 teaspoon.

, , ,

Print This Post Print This Post

You might also like

8 thoughts on “Brown Sugar Cashew Blondies

  1. I will definitely be using this delicious recipe, with your permission of course <3

  2. Earnestine said:

    Cashew Blondie looks great. My middle son really likes these kind of brownies, and the addition of cashews sounds sounds great.

  3. Brown Sugar Cashew Blondies:
    Is there any other way, other than a Mixer, to mix the butter, brown sugar, eggs vanilla??? I do not own a mixer..and do not plan on having one any time soon. SO..hoping to just mix by hand? Would be ok?

  4. PEARL said:

    BEST BUTTERSCOTCH BROWNIES I HAVE EVER MADE.

  5. PEARL said:

    The size pan recommend is too small.
    Using the pan size 8 inch square is not big enough. Using an 8 inch square pan it took a hour to cook and burned before they got done.

  6. Lauren said:

    I made this recipe twice and both times it came out soaked in butter and completely inedible. Followed the recipe exactly as written. Have no idea why this happened but had to throw both batches away. Clearly too much butter or not enough flour and should not be baked in an 8 X 8 inch pan. Also came out looking nothing like your picture. Really sounds like a good recipe but won’t be making it again.

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *