1 ½ sticks unsalted butter, melted
1 ½ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla bean paste
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup white chocolate, chopped
½ cup white chocolate covered cherries, chopped
½ cup cashews, chopped
½ cup cashew brittle, chopped
Sea salt for sprinkling
Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan.
In a large bowl, stir together the melted butter, sugar, eggs, and vanilla until well combined. Stir in the flour, baking powder, and baking soda. Once a dough forms, stir in the white chocolate, cherries, cashews, and brittle.
Pour into the prepared pan, smooth into an even layer, and sprinkle with salt. Bake 20-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Serve warm or cool completely in the pan before cutting and serving. Blondies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or the microwave for about 1 minute.
Recipe adapted from Bakerella
- Prep Time: 10
- Cook Time: 30