It’s the weekend, so that means another baking project to share! This week’s Dark & Milk Chocolate Cashew Blondies are hard to resist with their rich butterscotch flavor and chewy texture. Similar in taste to a chocolate chip cookie, these bars are loaded with two kinds of chocolate and roasted cashews for a salty-sweet finish. As always, use good quality chocolate for the best tasting blondies with an end result that’s chewy in the middle with pockets of gooey delicious chocolate throughout. The addition of cashews adds a nice light crunch with a buttery nut finish, but you can substitute any nut you prefer. Be sure not to over-bake them though, as this will dry them out. You can also find this recipe on this week’s Pantry Staple Sweets for Feast Magazine.
Dark & Milk Chocolate Cashew Blondies
Makes 24 blondies
2 cups (267g) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (226g) unsalted butter
1 ½ cups (298g) light brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup (183g) semi-sweet chocolate chips
1 cup (148g) milk chocolate, chopped
1 cup (130g) roasted and salted cashews
Powdered sugar for dusting, optional
Flaky sea salt for garnishing, optional
Preheat the oven to 350F (177C). Line an 9-by-13-inch baking pan with aluminum foil and lightly coat with a non-stick cooking oil spray.
In a small bowl, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally while the butter hisses and pops, until toasted brown bits of butter 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 the brown butter and brown sugar. Set aside to cool for 10 minutes, stirring occasionally. Add the eggs and vanilla extract and whisk until well combined. Using a rubber spatula, fold in the flour mixture just until combined. Fold in chocolates and cashews, then pour into the prepared baking pan. Evenly smooth the top with the spatula.
Bake for 27 minutes, until the top is shiny and light golden brown and a toothpick inserted in the center comes out clean (careful not to overbake). Remove blondies from the oven and set on a wire rack to cool completely. Cut blondies into 2-inch squares. If desired, finish the blondies with a dusting of powdered sugar and a light sprinkle of flaky sea salt. For a decorative triangle pattern, place a small piece of parchment over half of the blondie square at an angle. Dust with powdered sugar and carefully remove the parchment.
Show me your Dark & Milk Chocolate Blondies this week by tagging @now_forager on Instagram!