BUTTERSCOTCH CASHEW BLONDIES
Here's another easy bar recipe. I often take Zebra Brownies or these bars to potlucks because there are always lots of plain brownies. Lining the pan with foil makes it easy to remove bars and cut evenly.
The
opposite of a brownie is a blondie—the colors are different but the
texture of the bars is similar. It is much easier to determine
doneness in the blondies than in the brownies. If the blondies are
not done, you can see the batter move under the top crust when you
shake the pan. Because of the high amount of sugar in these bars, the
edges rise and get dark and chewy—I think this is the best part!
Makes
36 bars
2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
2 cups
firmly packed brown sugar
1 cup
butter, melted
2 teaspoons
vanilla
2 eggs,
beaten
1 cup
butterscotch chips (6 ounces)
1 cup
cashew halves and pieces, coarsely chopped
Heat
oven to 350°F with oven rack in middle. Line bottom of a 13 x 9-inch
baking pan with aluminum foil, extending foil about 2 inches beyond
pan on each long side. Spray lightly with nonstick cooking spray.
Combine
flour, baking powder, baking soda, and salt in a medium bowl.
Combine
brown sugar, butter, and vanilla in a large bowl and stir slowly to
mix. Add eggs and mix with a wire whisk until well blended. Slowly
stir in flour mixture until it is moistened. Beat with wire whisk 30
seconds until smooth.
Add
butterscotch chips and cashews. Pour batter into prepared pan and
spread evenly.
Bake
30 to 35 minutes or until center seems set when touched lightly with
a finger. The blondies will also start to pull away from pan edges.
When checking, shake the pan a little and see if batter jiggles. A
toothpick will come out dry. Cool in pan on wire cooling rack.
Remove
blondies intact from pan by loosening ends with a metal spatula and
lifting out, using the aluminum foil. Cut into bars. Make sure foil
is not stuck on bottom of any blondies.
Baker’s Note: When
you combine the brown sugar, butter, eggs, and vanilla, mix until
smooth, crushing any lumps of brown sugar.