Easy Cashew Butter Blondies Recipe – Chocolate Chip & Macadamia Delight

Last Updated on 2 months by Neha Deshmukh

Easy Cashew Butter Blondies Recipe – Chocolate Chip & Macadamia Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a treat that’s both incredibly delicious and surprisingly easy to make. Well, look no further! These cashew butter blondies are exactly that. I first stumbled upon this recipe when I was craving something sweet but didn’t want to spend hours in the kitchen. Now, they’re a regular feature at family gatherings – and disappear fast.

Why You’ll Love This Recipe

These blondies are seriously addictive. They’re chewy, buttery (even though there’s no actual butter!), and packed with flavour. Plus, they’re endlessly customizable. Whether you’re a chocolate lover, a nut fanatic, or prefer a burst of tartness from dried fruit, these blondies can be tailored to your exact cravings. They’re also relatively quick to whip up – perfect for when that sweet tooth strikes!

Ingredients

Here’s what you’ll need to make these delightful cashew butter blondies:

• 1 cup cashew butter (about 240g)
• 3 eggs
• 3 tablespoons maple syrup (about 45ml)
• 1 teaspoon vanilla extract (about 5ml)
• ½ teaspoon baking soda
• 1 cup mini chocolate chips (about 170g) – optional
• ½ cup macadamia nuts, chopped (about 60g) – optional
• ½ cup dried cranberries (about 70g) – optional

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Cashew Butter: Choosing the Right Kind & Homemade Options

Cashew butter is the star here, so quality matters. I prefer using a smooth, creamy cashew butter. You can find great options at most grocery stores, or even make your own! Homemade cashew butter is surprisingly easy – just roast raw cashews and blend them until smooth.

Maple Syrup: Grades & Substitutions

Maple syrup adds a lovely warmth and subtle sweetness. I usually go for Grade A dark robust maple syrup for a richer flavour, but Grade A golden delicate will work too. If you don’t have maple syrup, you can substitute with honey or agave nectar, but the flavour will be slightly different. Use about the same quantity.

Baking Soda: Ensuring Freshness for the Perfect Rise

Baking soda is crucial for that perfect blondie texture. Make sure yours is fresh! To test it, drop a little baking soda into vinegar – if it fizzes vigorously, it’s good to go. Old baking soda won’t give you the rise you need.

Optional Add-Ins: Chocolate Chips, Macadamia Nuts & Dried Cranberries – Regional Variations

This is where you can really get creative! I love the combination of chocolate chips, macadamia nuts, and cranberries, but feel free to experiment. My aunt, who lives in Kerala, often adds a sprinkle of cardamom and chopped pistachios for a more traditional Indian-inspired twist.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper. This makes removing the blondies so much easier.
2. In a large bowl, combine the cashew butter, eggs, maple syrup, vanilla extract, and baking soda. Use an electric mixer to beat everything together until it’s smooth and creamy. Don’t worry if it seems a little thick at first – it will come together.
3. Gently fold in your chosen add-ins. Chocolate chips, macadamia nuts, cranberries… go wild! Be careful not to overmix, or you’ll end up with tough blondies.
4. Pour the batter into the prepared baking dish. Spread it out evenly.
5. Bake for 15-18 minutes. The edges should be golden brown, and the center should be set (a toothpick inserted into the center should come out with a few moist crumbs).
6. Let the blondies cool completely in the pan before slicing into squares. This is the hardest part, I know! But trust me, they’re worth the wait.

Expert Tips

• Don’t overbake! Blondies are best when they’re slightly chewy.
• Use room temperature eggs. They incorporate more easily into the batter.
• Line your baking dish with parchment paper. Seriously, it’s a lifesaver.
• For extra flavour, toast the macadamia nuts before adding them.

Variations

• Vegan Cashew Butter Blondies: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Cashew Butter Blondies: This recipe is naturally gluten-free, as long as your cashew butter is certified gluten-free.
• Adjusting Sweetness & Spice Levels: Add a pinch of cinnamon or nutmeg for a warmer flavour. You can also reduce the maple syrup slightly if you prefer a less sweet blondie.
• Festival Adaptations (e.g., Diwali Sweet Treat): During Diwali, my grandmother would add a sprinkle of saffron and chopped almonds to these blondies for a festive touch.

Serving Suggestions

These blondies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk is also a classic pairing.

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – just wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

What is the best way to measure cashew butter?

The easiest way is to use a measuring cup. Pack the cashew butter in firmly, and level it off with a knife.

Can I use almond butter instead of cashew butter?

Yes, you can! Almond butter will give the blondies a slightly different flavour, but they’ll still be delicious.

How do I know when the blondies are done baking?

The edges should be golden brown, and the center should be set. A toothpick inserted into the center should come out with a few moist crumbs.

Can these blondies be frozen?

Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

What are some other add-in options besides chocolate chips, macadamia nuts, and cranberries?

The possibilities are endless! Try chopped walnuts, pecans, white chocolate chips, dried apricots, or even a swirl of peanut butter.