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Butterscotch blondies
Butterscotch blondies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a decadent nutty vanilla twist on classic brownies.
Ingredients:
  • 415.00 ml plain flour
  • 4.00 gm baking powder
  • 1.80 gm sea salt
  • 140g unsalted butter, softened
  • 180.00 gm firmly packed brown sugar
  • 2 large eggs
  • 4.40 gm vanilla extract
  • 125.00 ml caramel bits
  • 125.00 ml unsalted cashews, roughly chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a 6cm-deep, 20cm square cake pan by greasing it and lining the base and sides with baking paper, leaving a 5cm overhang.
  • In a medium bowl, combine flour, baking powder, and salt using a whisk. Set aside.
  • With an electric mixer, whip together butter and sugar until pale and fluffy for about 3 minutes. Mix in eggs and vanilla until combined. Gradually add and mix in the flour mixture until well combined, scraping down the sides of the bowl. Finally, gently fold in caramel bits and cashews.
  • Pour the batter into the prepared pan and use a spatula to smoothly level the top. Bake for 35-40 minutes or until golden and a skewer inserted into the blondie comes out with crumbs attached. Let it cool in the pan for 15 minutes, then transfer the blondie to a wire rack to cool completely. Cut into squares and serve.

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