Cashew Caramel Blondies

I’m feeling as if I’ve posted a recipe similar to this before. but who can really say?  I’ve been blogging for almost six years, and I can’t remember what I’ve blogged and haven’t blogged.  I really like the combination of salty cashews and caramel though, so I will create as many desserts with them as I can. 

My blog.  Do what I want.

 
It just occurred to me how good browned butter would be in these.  Try it and let me know how it goes, okay?  I put chocolate chips in the blondies and really liked  that flavor and texture, but I think they would be good without chocolate chips, too.

So yay!  Blondies!  Make these if you can bear to turn on the oven.  I can’t.  i think I’m throwing in the towel for the rest of the summer.  Too hot, too hot, too hot.  Let’s just eat Dairy Queen Blizzards for the remaining months.

 Click for the recipe!

Cashew Caramel Blondies


Ingredients:

• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups brown sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup salted cashew halves
• 1/4 cup chocolate chips
• Caramel sauce

Instructions:
Heat oven to 350 degrees F.  Coat an 8x8-inch pan with nonstick cooking spray.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together butter, brown sugar, corn syrup and vanilla until creamy - about 2 minutes.  Beat in eggs until combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in cashews and chocolate chips until combined.

Spread into prepared pan.  Bake 25-27 minutes, or until golden brown and set.  When cool, drizzle with a tablespoon or two of caramel sauce.  Slice into bars.