Thursday, June 9, 2016

Abigail devours Caramel Cashew White Chocolate Blondies

My favorite go to snack is brownies. I love brownies especially blondie brownies. Last week I found the most delectable recipe for brownies and its so delicious I have made it twice. Celebrating Sweets is the blog that I found the recipe and I am eternally grateful for her post. ! Yummy

Caramel Cashew White Chocolate Blondies
Prep time
Cook time
Total time
Soft and chewy brown sugar blondies loaded with caramel pieces, white chocolate chips, and salted cashews. Sweet and salty, chewy and crunchy - so addicting!
Recipe type: dessert, bars
Serves: 12
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 soft caramel candies, unwrapped and cut into eighths (about ½ cup)
  • ½ cup roasted, salted cashews, chopped
  • ½ cup white chocolate chips
  • Ice cream, for serving (optional)
  • Salted caramel sauce, for serving (optional)
  1. Preheat oven to 350°F. Line a 9x9 square pan with foil and spray with non-stick spray. Set aside.
  2. In a large bowl, whisk butter and brown sugar until thoroughly combined. Add egg and vanilla extract, whisking to combine.
  3. In a separate bowl, combine flour, baking powder, and salt. Add the flour mixture to the wet ingredients and stir with a rubber spatula or wooden spoon, until combined. Fold in the caramel candies, cashews, and white chocolate chips.
  4. Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes, until light golden brown, and a toothpick inserted into the center comes out clean. You want to remove them from the oven just short of being done. They'll continue to cook as they cool. Place pan on a wire rack to cool completely.
Make sure the caramel candies you use are fresh and soft.

It's important to use roasted, salted cashews, not raw cashews. The saltiness is needed to balance all the sweetness. You could also add a sprinkling of sea salt to the top of the blondies for extra saltiness.


© Abigail Madison Chase

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