Blondies for a Summer Picnic
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Ingredients
  • 9 Tablespoons (1-1/8 sticks) softened butter, plus more for buttering pan
  • 1-2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup butterscotch chips
  • ½ cup cashews, coarsely chopped (about 3 ounces)
  • ¼ cup toffee bits
Instructions
  1. Heat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter the foil, excluding overhang; set pan aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. Place butter and brown sugar in bowl of electric mixer. Cream mixture on medium speed until fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed, scraping down sides, until combined. Mix in butterscotch chips, cashews, and toffee bits.
  4. Spoon batter into prepared pan and spread out evenly. Bake until golden brown and a cake tester inserted in the middle comes out clean, about 38-40 minutes. Let cool about 12-15 minutes in pan. Lift out, holding edges of foil. Peel back foil and let cool completely on wire rack before cutting into squares. Makes 16 squares.
Recipe by The Culinary Cellar at https://theculinarycellar.com/blondies-for-a-summer-picnic/