White Chocolate Cashew Butterscotch Blondies Recipes

WHITE CHOCOLATE-CASHEW BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
• With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
• Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

BLONDIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray or line with parchment paper.
• Mix together the melted butter and brown sugar. Add the eggs and vanilla and mix.
• Add the flour, baking powder, baking soda and salt and mix just until combined.
• Stir in the baking chips.
• Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes before cutting.

WHITE CHOCOLATE CASHEW BLONDIES

Steps:

• Grease and line your 8 inch square baking pan and pre heat oven to 175 C / 325 F / Gas 3
• Beat sugar & eggs until light.
• Melt butter & chocolate in microwave in 20 second intervals until completely melted.
• Combine flour and salt and add to egg mixture.
• Add chocolate & butter, mix well.
• Break the cashew nuts using the end of a rolling pin, I like mine quite chunky and without all the crumbs. Then spoon them into the batter.
• Pour batter into the baking tin and bake for 30 - 40 minutes. Check with a skewer the center is not runny.
• Allow them to cool on a rack and cut into squares after they have cooled. If you try and cut them whilst they are still hot, they will be too gooey, and you can't cut them nice.