With their rich butterscotch flavor and pleasingly chewy texture, blondies are hard to resist. Similar in flavor to a chocolate chip cookie, each bar is loaded with two kinds of chocolate and roasted cashews for a salty-sweet finish. Be careful not to overbake them, though, as too much time in the oven will dry them out.
Dark & Milk Chocolate-Cashew Blondies
Yields | 24 blondies |
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter
- 1½ cups light brown sugar
- 3 large eggs
- 1 Tbsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate, chopped
- 1 cup roasted and salted cashews
| Preparation | Preheat oven to 350°F. Line a 9-by-13-inch baking pan with aluminum foil and lightly coat with nonstick cooking oil spray. In a small bowl, whisk together flour, baking powder and salt; set aside.
In a saucepan, melt butter over medium heat. While the butter hisses and pops, continue to cook, stirring occasionally, until toasted brown bits develop at the bottom of the pan and the butter is a deep golden brown with a nutty aroma; remove from heat.
In a large bowl, whisk together brown butter and brown sugar; let cool, 10 minutes, stirring occasionally. Add eggs and vanilla extract; whisk until well combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in chocolates and cashews and then pour mixture into prepared baking pan. Evenly smooth the top with the spatula.
Bake until the top is shiny and light golden brown and a toothpick inserted in the center comes out clean, approximately 27 minutes. (Be careful not to overbake – you're aiming for blondies that are crisp on the outside and chewy in the middle.) Remove blondies from oven and set on a wire rack to cool completely. Once cooled, cut blondies into 2-inch squares and serve.