Courtesy of Pat Sinclair

Blondies are a non-chocolate version of brownies. These go together very quickly. For anyone who picks the cashews out of the bowl, these will be a big hit! The center will be set when the blondies are done. If they are not done you can see the batter move under the top crust when you shake the pan. Because of the high amount of sugar in these bars, the edges rise and get dark and chewy- I think this is the best part!

Ingredients

Pastry dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups firmly packed brown sugar
1 cup butter, melted
2 eggs, beaten
2 teaspoons pure vanilla extract
1 cup butterscotch chips
1 cup cashew halves and pieces

Instructions

Heat oven to 350 degrees F. Place rack in center of oven. Lining the bottom of a 13x9 inch baking pan with aluminum foil makes the bars easy to remove. Press foil into sides on bottom. Spray lightly with non-stick cooking spray.

Combine flour, baking powder, baking soda and salt in a medium bowl. Combine brown sugar, butter, eggs and vanilla in a large bowl. Beat with a whisk until smooth. Add the flour mixture. Stir slowly until flour starts to mix in. After flour is mixed, beat with wire whisk about 30 seconds longer, until smooth. Stir in butterscotch chips and cashews.

Pour into prepared pan pushing batter into the corners with a metal spatula. Bake 25 to 30 minutes or until center seems set when touched lightly with a finger. Blondies will also start to pull away from the edges. When checking, shake pan a little and look to see if batter jiggles. A toothpick will come out dry. Cool on wire rack.

Run a metal spatula along the ends of the pan to loosen the bars. Lift out the blondies by using the foil. Cut into bars.

Makes 24 bars

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