Thursday, February 18, 2010

These Butterscotch Cashew Blondies are No Joke

I was going to use this request to try my butterscotch blondies recipe as an excuse to post a few blond jokes, but I decided that wouldn't be fair. Judging people's intelligence by hair color is just wrong... anybody could open a box of Cheerios and think it's donut seeds. Anyway, I hope some of you give this recipe a try and let me know what you think. Enjoy!



































Butterscotch Cashew Blondies

Makes 9 bars

1/2 cup butter, melted
3/4 cup packed brown sugar
1/4 cup white granulated sugar
1 large egg plus 1 egg yolk, beaten together
1 tsp vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup butterscotch chips
1/4 cup milk chocolate chips
1/4 cup chopped dry-roasted cashews

Preheat oven to 350 degrees F.

Add the flour, baking soda, baking powder, and salt to a mixing bowl. Stir with a whisk to combine. Reserve.

In another large mixing bowl, whisk together the melted butter and sugars until combined. Add the eggs and vanilla, and stir to combine. Switch to a wooden spoon and stir in the flour mixture. Fold in the butterscotch chips, chocolate chips, and cashews.

With a spatula, scrap the batter into a lightly greased 8 x 8-inch in pan or glass baking dish. Smooth to distribute evenly. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool before cutting into 9 bars.

25 comments:

MaryMoh said...

I would love some now with a cup of hot coffee....mmmm....delicious!

Melanie said...

Do you do all your own photography? I can just taste this because the picture is so good!

Chef John said...

yes, for better or worse, I do all the photos.

<<< SiD said...

And the video??...LOL.... your videos rock Chef John!!..give us some more!!!...

I salute you from Argentina!!...

cakalei said...

no video? :P

Anonymous said...

Donut seeds? I don't get it. And I don' think it has anything to do with my blonde hair. Some days you are just funnier than other days.

Chef John said...

OK, I'll assume you're kidding about not getting the donut seed joke...God I hope you're kidding... (um, because cheerios look like little tiny donuts, and can easily be mistaken for seeds used to grow donuts) I really hope you were joking.

Oldine said...

Ha Ha! Sorry John, but I don't think she was kidding!

crystal theresa said...

Mmmm... Donut Seeeds... Nom.

Ăšlfar said...

I DEMAND A VIDEO!

Anonymous said...

I will be test making this recipe today and post how they come out. I'm off to the store right now!

BTW--what is your signature dish? Every chef has one..I'm curious.

signed,
a big fan :)

Chef John said...

cool! I truly don't have a signature dish. They are all so awesome, I can't really pick one. ;-)

Anonymous said...

I was joking... and I am still laughing....

Anonymous said...

Hi Chef John, as promised these were made a couple of times (trying out both dark and light brown sugar) and the texture and flavor is very good. Very nice recipe and will surely make it again! Little on the 'dense' side, but very tasty. Sugary butterscotchy goodness with a slight crunch of cashews and then a splash from the chocolate chips. Very nice!

May wish to check the cook temp/time as each time it took about 15min longer then what you posted I thought that was unusual enough to note back to you. Whole house smells great while baking. Thank you again for sharing your recipes with us.

Chef John said...

thanks for the report! Strange that mine cooked in 30 minutes. Maybe mine were slightly under done? Also, I think they should be a very dense moist bar, so that's okay with me. Thanks!!!!!

Chef John said...

update: regarding the cooking time. I've been checking other recipes online that use 350 degrees. Most times range between 25 and 35 minutes. I think it may be that they are intended to be pretty moist/chewy inside.

Rita said...

AHAHAHAHA! donut seeds. i love it! i never heard that one before - but i'll use it now. as always, you make my day.

Anonymous said...

Awesome.Everyone at work loved them.

Johnny Scott-Georgia

Anonymous said...

So I made these... but I just used chocolate chips (kind of taking away from the WOW factor, but it's all I had). They were really good, I licked my spatula after I spread them out and it reminded me of butterscotch brownies! (Super buttery) I was pleased (first time ever having a blondie). Thanks for the post!

Challenger said...

I made these this weekend and the flavor was great. But, unfortunately I ended up overcooking because after 30 minutes when I took them out of the oven they had this really gooey center that made me think they were not done. I actually don't see how they were edible in that condition. So, I stuck them back in the oven for 10 additional minutes and they came out hard as a rock! LOL! Finding the right amount of cooking time seems to be key. I am not going to give up that easy and will try this recipe again. Would appreciate any tips regarding the cooking time. Thanks!

Kathleen said...

Chef John! You are amazing!

These were soo delicious! I made them today for a family party, and they were a big hit! Everyone loved them! The inside was more dense and delicious, but the best pieces were of course the edges!! With that melted butter and butterscotch chips all crunchy on the side... mmmm...! I had to hold myself back from eating more than one! My cousin made sure he was the one who got to take the leftovers home :]

Kathleen said...

Chef John! You are amazing!

These were soo delicious! I made them today for a family party, and they were a big hit! Everyone loved them! The inside was more dense and delicious, but the best pieces were of course the edges!! With that melted butter and butterscotch chips all crunchy on the side... mmmm...! I had to hold myself back from eating more than one! My cousin made sure he was the one who got to take the leftovers home :]

Anonymous said...

I know I am way late to the discussion about cooking times, but I made these today and felt the need to chime in. They turned out perfect for me after 30 minutes in a 350 degree oven. The toothpick came out clean, and after a long rest to cool down, I found them to be moist and pretty darn delicious.

Awesome recipe.

Unknown said...

As an expat living in France who sometimes really misses home, I can with certainty that these will be a BIG hit with my family. Well, so many of your recipes are! Keep on rockin', Chef John!

Kia Dufun said...

These should have a "warning sign" because they are highly addictive. Very good recipe. I doubled it without any problem excetp that my family and I want to eat all of it in one day. Soooo, next time, I recommand doing just the recipe as to not tempt the devil in me. Thank you for the recipe chef John. :)))