These scrumptious bar cookies are dense with plenty of cashew chunks, toffee bits, and butterscotch chips.

　　

Ingredients

makes 9 large or 16 small

　　9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan

　　1 2/3 cups all-purpose flour

　　1 teaspoon baking powder

　　3/4 teaspoon coarse salt

　　1 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1/3 cup butterscotch chips

　　1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)

　　1/4 cup toffee bits

　　

Step 1

Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

　　

Step 2

Whisk together flour, baking powder, and salt in a bowl.

　　

Step 3

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips, cashews, and toffee.

　　

Step 4

Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies