I recently learned how to brown butter, and it’s a little bit exciting! By browning butter, I mean the process of cooking it so that the milk solids are browned (but not burned), which just creates a more intense flavour in any baked goods.


I also had a stash of roasted, unsalted cashews that I wanted to use up. We’d snacked on them for days, and still there were enough to use in a recipe.


You wouldn’t believe how hard it was to find a cake or cookie recipe with cashews as a main ingredient! Cashews tend to be used in savoury dishes, almost to the exclusion of sweet. I think it’s time to reverse this trend!


Blondies were the winner in my search, and I present to you this recipe for a squidgy, nutty, salted butterscotch treat! Be sure to brown the butter and you won’t be disappointed.


Brown Butter Cashew Blondies
Makes 16

115g (1 stick) butter
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plain (all-purpose) flour
½ teaspoon baking powder
Pinch salt
½ cup (75g) roasted cashews, roughly chopped

Preheat oven to 180degC (350F). Grease a 20cm (8-inch) square cake tin and line base and sides with non-stick baking paper.

Melt butter slowly, then raise heat so that it froths and bubbles. Watch carefully, and when froth subsides and a slight brown residue begins to stick to the bottom edge of the pan, remove from heat. Allow to cool, and then whisk in sugar, egg and vanilla extract.

Sift flour, baking powder and salt into a mixing bowl. Add in chopped nuts and finally mix in butter mixture. Stir gently until combined. Pour into prepared tin and bake for 18 to 20 minutes, or until top is shiny and edges are beginning to brown.

Set aside to cool completely before cutting into squares to serve.


Adapted from Smitten Kitchen

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