Gluten-Free Butterscotch Toasted Cashew Blondies

Gluten-Free Butterscotch Toasted Cashew Blondies

  • 45 minutes
  • 8 ingredients
  • Cashews
  • Easy
  • blondies
  • Update Ingredients


  • 1 cup Diamond of California® Cashew Halves
  • 1 1/2 cups brown sugar
  • 1 cup unsalted butter, melted (1 cup is 2 sticks)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups Pamela’s Products Gluten-Free Artisan All-Purpose Flour Blend
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips

The Steps

  1. Pre-heat the oven to 350°. Liberally grease a 9x13 inch baking dish with butter or cooking spray.
  2. Spread out the cashews on a baking sheet and bake for about 10 minutes while the oven is pre-heating. Remove the nuts when they are just starting to brown, then transfer to a plate to cool.
  3. In a large bowl, combine the brown sugar and butter. Whisk until fully combined and slightly fluffy – about 3 minutes. (This can also be done with an electric hand mixer!)
  4. Whisk in the eggs and the vanilla.
  5. Use a wooden spoon to stir in the flour and the salt. Once the flour is fully incorporated, stir in the toasted cashews and butterscotch chips.
  6. Transfer the batter to the prepared pan and bake for 35 minutes until the top is golden brown and shiny.
  7. Cool before slicing, then serve!

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