makes
16
prep
30 minutes
cook
50 minutes
difficulty
Mid
makes
16
serves
preparation
30
minutes
cooking
50
minutes
difficulty
Mid
level
"I double-roast the cashews and coat them in toffee to add a salty crunch to my straightforward blondie base."
Ingredients
- melted butter, for the pan
- 170 g salted roasted cashews
- 200 g unsalted butter
- 275 g light brown sugar
- 2 large eggs (100 g), cold from the refrigerator
- 15 ml vanilla extract
- 135 g all-purpose flour
- 1 tsp Diamond Crystal kosher salt or ½ tsp Morton kosher salt
- flaky sea salt (optional)
Instructions
- Arrange an oven rack in the center position and preheat the oven to 180°C. Line a 20 × 20cm baking tray, preferably metal, with foil, pressing it into the corners and smoothing it across the bottom and up the sides. Brush the bottom and sides of the foil with a thin layer of melted butter and set the pan aside.
- Place the cashews on a cutting board and chop until the largest pieces are about the size of a pea. Set aside.
- Line a small baking tray with a silicone baking mat or baking paper and set it next to the stove. Combine 55 g of the butter, 55 g of the brown sugar, and 30 ml water in a medium saucepan. Set the saucepan over medium heat and bring to a boil, stirring with a heatproof flexible spatula to melt the butter and dissolve the sugar. Once the mixture is boiling, stir in the chopped cashews and cook, stirring constantly, until the nuts are completely coated and there's no liquid toffee oozing across the bottom of the saucepan, about 5 minutes. See note.
- Scrape the cashew mixture out onto the prepared baking tray and spread it into a thin slab with the spatula, then set aside to cool. Return the saucepan to the stove (no need to wash it).
- Add the remaining 145 g butter to the reserved saucepan and melt it over low heat. Scrape the melted butter into a large bowl. Add the remaining 220 g brown sugar and whisk vigorously until the mixture is smooth, thick, and satiny, about 30 seconds. Add the eggs one at a time, whisking thoroughly after each addition, then continue to whisk until the mixture is completely smooth and slightly pale, about 30 seconds. Whisk in the vanilla, then add the flour and kosher salt and whisk vigorously until the batter is very smooth and thick, about 30 seconds.
- Scrape half of the batter into the prepared pan and smooth it into an even layer with the spatula, working it all the way to the sides and corners. Break about half of the cooled slab of toffee-covered cashews into small clusters with your fingertips, then scatter the clusters evenly over the surface of the batter. (Depending on how thoroughly you cooked the mixture, the slab may be brittle or pliable—either way is fine.) Dollop the remaining batter on top, then smooth it into an even layer with the spatula. Break the remaining slab into clusters and scatter across the surface, then sprinkle with flaky salt (if using).
- Bake until the surface of the blondies is deep golden brown and firm to the touch, 30 to 35 minutes. Let the blondies cool completely in the pan, then use the foil to lift them out of the pan and transfer to a cutting board. Slice with a serrated knife into a 4-by-4 grid to make 16 blondies.
Notes
• Optional upgrade: If your salted roasted cashews are on the paler side, toast them to further develop the flavor. Place the nuts on a baking tray and toast until they're deep golden brown and fragrant, 7 to 10 minutes, tossing halfway through. Let them cool completely.
• Potential pitfall: If the toffee mixture heats too quickly or isn't stirred constantly, the butter may separate out and pool in the saucepan. If this happens, remove the saucepan from the heat, add a tablespoon of water, and stir vigorously to dissolve some of the toffee and bring the mixture back together. Return the saucepan to the heat and continue to cook.
• The blondies can be made ahead. They will keep for up to 4 days stored in airtight at room temperature. They can also be frozen for up to 1 month.
• The recipe can be doubled. Line a 33 × 23cm baking tray, preferably metal, with foil and butter as directed. Double all of the ingredient quantities and proceed with the recipe as written, but use a large saucepan for making the toffee-covered cashews. Note that you will have to extend the bake time due to the larger volume of batter, so keep an eye out for the given indicators.
• The recipe can be made gluten free by replacing the all-purpose flour with an equal amount of your preferred gluten-free flour blend and bake as directed.
• The blondies can be also be baked in a 23cm baking tray that has been lined with foil and buttered. The bake time will be about the same.
Images and recipes from What's for Dessert by Claire Saffitz, photography by Jenny Huang. Murdoch Books (RRP $55.00).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"I double-roast the cashews and coat them in toffee to add a salty crunch to my straightforward blondie base."
