butterscotch-cashew blondies

How To Make butterscotch-cashew blondies

• 1

  Preheat oven to 350 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. (Alternatively, you can use aluminum foil instead.) Butter lining (not overhang). Whisk together flour, baking powder, and salt in a bowl.
• 2

  Put butter and brown 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 chips, cashews, and toffee.
• 3

  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.
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