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Butterscotch blondies

  • 0:15 Prep
  • 0:40 Cook
  • 16 Servings


  • 1 2/3 cups plain flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 140g unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel bits
  • 1/2 cup unsalted cashews, roughly chopped


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 5cm above edges.
  • 2
    Whisk flour, baking powder and salt in a medium bowl. Set aside.
  • 3
    Using an electric mixer, beat butter and sugar on medium speed for about 3 minutes or until pale and fluffy. Add eggs and vanilla. Beat until combined. Reduce speed to low. Add flour mixture and beat, scraping down sides of bowl, until well combined. Stir in caramel bits and cashews.
  • 4
    Spread batter in prepared pan. Smooth top with a spatula. Bake for 35 to 40 minutes or until golden and skewer inserted into blondie comes out with crumbs clinging (see notes). Cool in pan for 15 minutes. Lift blondie out of pan and transfer to a wire rack to cool completely. Cut into squares. Serve.

Source: taste.com.au


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