Blondies Have More Fun

Its been a long time since I’ve made blondies. Years and years. I don’t understand why, though. They are SO easy and so tasty. Even more, my hubby loves the simplicity of them. Believe it or not, he doesn’t like the fancy cookies I make, and begs me to make “regular” cookies. So I’ve vowed to make more blondies in the future. The original recipe called for macadamia nuts, but my grocery store only carried salted macadamia nuts. Way too salty for a cookie, even when rinsed. Been there, done that. I found unsalted cashews and am so happy I did. They were a great flavor in the cookie… just as good as macadamia nuts. So you can use either one in the recipe.

Cashew Blondies Recipe
(Adapted from The Essential Baker, Carole Bloom)

4 oz butter, softened
1 c firmly packed light brown sugar
2 extra large egg, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2/3 c unsalted cashew nuts, coarsely chopped
3 oz white chocolate, coarsely chopped

1. Center a rack in the oven and preheat to 350 degrees. Line an 8X8 square pan with aluminum foil, letting it hang about 2 inches over the sides. Butter the foil generously.

2. Place butter in the bowl of an electric stand mixer. Use the flat beater to beat the butter until fluffy, about 2 minutes. Add the sugar and cream well, another 2 minutes.

3. With a fork, beat the eggs in a small bowl and mix in the extracts. Add to the butter mixtiure and blend well.

4. Sift the flour with the baking powder and salt. In three stages, add to the butter mixture, blending well after each addition. Use a rubber spatula to scrape down the sides of the bowl.

5. Add the nuts and white chocolate and stir with a rubber spatula to distribute evenly.

6. Scrape the batter into the prepared pan and use the rubber spatula to spread it evenly into the corners. Bake the blondies for 28 to 30 minute until a cake tester or toothpick inserted into the center comes out with no crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.

7. Lift the blondies from the pan with the aluminum foil. Carefully peel the foil away. Cut into squares.

Makes 9-16 blondies, depending on the size you cut them.



  • Heather @ chik n’ pastry 9 YEARS AGO

    Love the site! I’m a fairly new blogger so I’m still hunting for my favorite food blogs to follow. I’m in culinary school (at night, after my “real job”) and I agree – don’t want a career in the field, but I love to learn about and eat food! We’ll see where it goes :)

  • VeggieGirl 9 YEARS AGO


  • elra 9 YEARS AGO

    I’ve never made BLONDIES before, and I don’t even think I’ve eaten this too. Sounds like delicious cookies.

  • Dana McCauley 9 YEARS AGO

    I love blondies but they have to be under done enough to be fudgy. : )

  • Amanda 9 YEARS AGO

    Why is it that I forget about blondies too? I think I prefer brownies because they are fudgier and rich, whereas if I am craving a blondie, more than I likely I will turn to a cookie. But I want some nutty blondies like yours now.

  • Patricia Scarpin 9 YEARS AGO

    I have never made blondies, can you believe it? And the good news is, I have all the ingredients your recipe calls for in my pantry. Yay!

    Those look so good!

  • Lucy 9 YEARS AGO

    Oooh I love blondies – better than brownies in my opinion!

  • Aran 9 YEARS AGO

    it’s been a long time since i made blondies too. cashews, macadamias… it doesn’t matter. love all nuts!

  • RecipeGirl 9 YEARS AGO

    Cashews + white chocolate in a blondie sounds great to me. I’ve always wondered if you rinsed off salted nuts if they would work out ok. Sounds like a ‘No!’

  • ashley 9 YEARS AGO

    yum! these look great! i haven’t had blondies in soo long!

  • Trick Your Picky Eater: Zucchini Brownies « Pots and Plots 8 YEARS AGO

    […] divine concoctions of Kelly at Evil Shenanigans, the assorted evils of My Tasty Treasures, or the blondies from I Shot The Chef. I am not and do not aspire to be a great baker. This is a recipe for those […]

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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