Butterscotch Cashew Blondies

Let me tell you about my favorite dessert—Butterscotch Cashew Blondies. These bars are chewy, sweet, and a little salty.

They’re packed with cashews, butterscotch chips, and crunchy toffee bits. Yum!

The first time I made these, everyone loved them. They’re super easy to make, and they always impress. Whether you want a quick treat or something special for a party, these blondies are perfect. Ready to bake? Let’s go!

Why I Love These Cashew Blondies

Here’s the story. I first made these for a work potluck. They disappeared in minutes. People asked for the recipe right away. That’s when I knew they were a winner.

I love how easy they are to make. You don’t need to be a baking expert. And they work for any occasion—parties, holidays, or just because.

The flavors are amazing. Butterscotch, cashews, and toffee are a perfect mix. They’re sweet, salty, and crunchy all at once. My family loves them. Even my husband sneaks extra pieces when he thinks I’m not looking!

What You’ll Need to Make Butterscotch Cashew Blondies

Let’s gather everything you’ll need. The list is simple, and you might already have most of it.

Ingredients:

• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature (plus a little extra for the pan)
• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon coarse salt
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ⅓ cup butterscotch chips
• ½ cup unsalted cashews, chopped (about 3 ounces)
• ¼ cup toffee bits
• ¼ teaspoon flaky sea salt (for topping)

Tools:

• 8-inch square baking pan
• Parchment paper
• Electric mixer (or a whisk and some muscle!)
• Rubber spatula
• Wire rack

Tips & Swaps:

• No cashews? Use pretzel pieces or peanuts instead.
• Don’t like butterscotch? Try chocolate chips.
• Need gluten-free? Use a 1:1 gluten-free flour blend.

How to Make Butterscotch Cashew Blondies

Follow these steps, and you’ll have delicious blondies in no time.

1. Preheat the oven to 350°F (175°C). Butter an 8-inch square pan. Line it with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the parchment too.
2. Mix the dry ingredients. In a bowl, whisk the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar. In a mixing bowl, beat the butter and brown sugar until fluffy—about 3 minutes. Add the eggs and vanilla. Mix until combined.
4. Add the dry ingredients. Slowly mix in the flour mixture. Don’t overmix! Scrape the sides of the bowl with a spatula.
5. Fold in the goodies. Gently stir in the butterscotch chips, cashews, and toffee bits.
6. Spread the batter. Pour the batter into the pan. Spread it evenly with a spatula. Sprinkle the top with flaky sea salt.
7. Bake. Put the pan in the oven. Bake for 40-45 minutes. They’re done when the top is golden brown and a toothpick comes out with a few crumbs (no wet batter).
8. Cool and cut. Let the blondies cool in the pan for 15 minutes. Lift them out using the parchment overhang. Cool completely on a wire rack before cutting into squares.

Making It Extra Special
Want to make these even better? Here’s how:

• Serve warm with vanilla ice cream. So good!
• Pair with coffee or tea for a cozy treat.
• Drizzle caramel sauce on top for something fancy.

Common Questions

Final Thoughts
I hope you’re excited to make these butterscotch cashew blondies. They’re one of my favorite desserts, and I know you’ll love them too. Whether you’re baking for others or just treating yourself, these blondies are a winner.

So, what are you waiting for? Grab your ingredients and start baking! I can’t wait to hear how they turn out. Happy baking!

Butterscotch Cashew Blondies

Try our twist on classic cashew toffee blondies with butterscotch chips and a hint of sea salt—easy, delicious, and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 16 small squares

Ingredients

  

• 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan
• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon coarse salt
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ⅓ cup butterscotch chips
• ½ cup unsalted cashews coarsely chopped (about 3 ounces)
• ¼ cup toffee bits
• ¼ teaspoon flaky sea salt for topping

Instructions

 

• Preheat the oven to 350°F (175°C). Butter an 8-inch square baking pan and line it with parchment paper, allowing a 2-inch overhang on two sides. Lightly butter the parchment lining (not the overhang).
• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla, and mix until fully combined.
• Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed. Gently fold in the butterscotch chips, cashews, and toffee bits.
• Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Sprinkle the top with flaky sea salt.
• Bake for 40-45 minutes, or until the top is golden brown and a cake tester inserted into the center (avoiding the edges) comes out with a few moist crumbs but no wet batter.
• Let the blondies cool in the pan for 15 minutes, then lift them out using the parchment overhang. Transfer to a wire rack to cool completely before cutting into 9 large or 16 small squares.
• Store in an airtight container at room temperature for up to 3 days.

Keyword Butterscotch Cashew Blondies