Cashew Coconut Blondies are so chewy, moist and delicious. I adapted a recipe I found for peanut butter blondies and made this amazing treat. I just love these flavors. I made this batch in a 8×8 Pyrex baking dish and they were quiet thick. Next time I may try a 9×13 for a thinner brownie. Also, I am considering caramel chips, butterscotch chips, caramel drizzle and/or macadamia nuts as possible add-ins. Explore the yum possibilities.

Ingredients
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs plus 1 large egg yolk
  • 1 1/3 cups light brown sugar, packed
  • 2/3 cup creamy cashew butter, or whatever type of nut butter you like
  • 1 stick unsalted butter, melted and cooled
  • 1/2 tsp pure vanilla extract
  • 1/2 cup chopped cashews, or whatever nuts you would like
  • 1/2 cup caramel chips or butterscotch chips, if desired (optional)
  • 1/2 cup to 2/3 cup shredded coconut
  • 1/4 tsp flaky sea salt
Directions
  • Preheat oven to 350° F. Using a 9×9 baking pan for thick brownies. Spray with baking spray. (I use Baker’s Joy.) Optional to line pan with parchment paper if desired.
  • Whisk flour, baking powder and salt together in a large bowl.
  • Whisk eggs, yolk, brown sugar, cashew butter, cooled melted butter and vanilla in a separate bowl. Fold flour mixture into egg mixture until just combined.
  • Fold in nuts, coconut and any extras into batter.
  • Spread evenly in your baking dish and sprinkle top with flaky sea salt.
  • Bake until blondies are just set and a wooden pick inserted into the center comes out mostly clean with some moist crumbs. This was supposed to 24-28 minutes, but after 45 minutes I raised the temperature to 375° F and baked another 5-10 minutes. Just keep a close check on your blondies. You may need to put a piece of aluminum foil over the top so they do not get too brown. This is why I was thinking of using a 9×13 pan next time at 350° F and adjust time as needed.
  • If you used parchment paper you can use the overhang of the paper to go ahead and remove brownies from pan and let cool on a wire rack. If you did not use parchment just set you pan on the wire rack and let them cool.
  • Cut and ENJOY! 🙂