Toasted Cashew and Marzipan Blondies

By Posie (Harwood) Brien
October 25, 2017
49 Comments


Author Notes: This might be my perfect bar cookie recipe: buttery, rich, and studded with chewy pockets of sweet marzipan and crunchy bits of toasted cashews. Feel free to vary the nuts or use almond paste in place of marzipan.Posie (Harwood) Brien

Makes: 12 small bars

Ingredients

  • 3/4 cup (6 ounces) unsalted butter
  • 3/4 cup (4 1/2 ounces) white chocolate chips
  • 1/2 cup (3 1/2 ounces) dark brown sugar, loosely packed
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (6 3/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces marzipan, chopped in small pieces (almond paste works too)
  • 1 cup chopped toasted cashews
  • 1/4 cup (1 1/2 ounces) dark chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Grease an 9" x 9" baking pan and line with parchment paper. Note: You can either make these in a 9" square pan, or you can use an 8" square pan if you want them to be VERY thick. (Sometimes I put 3/4 of the batter in a thinner layer in an 8" square pan and bake the extra in a standard 9" x 5" loaf pan. Or I make a super thin batch in a 9" x 13" pan! Experiment and just see what you like!)
  2. Place the butter and half of the white chocolate in a heatproof bowl. Microwave until the butter melts, then stir together until the chocolate melts fully. (You can also do this in a saucepan on the stovetop.)
  3. Let cool slightly, then add both sugars and whisk until well combined.
  4. Add the eggs, one at a time, whisking until both are fully incorporated. Mix in the vanilla.
  5. Add the flour, baking powder, and salt. Mix until the batter just comes together.
  6. Fold in the marzipan, cashews, remaining white chocolate, and dark chocolate.
  7. Bake for about 30 minutes, or until golden and set but still slightly soft in the middle to the touch. (If you're using a larger pan, start checking after 25 minutes.)
  8. Let cool fully before slicing.

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Reviews (49) Questions (1)

49 Comments

Nancy May 4, 2018
Too much almond flavor for me, I used marzipan. That’s the predominant flavor. I like the texture and will make again using halvah (as Posie suggested).
 
Gopal April 29, 2018
Simply loved this recipe ! Made me look like a rock star. I changed the white chocolate out for butterscotch chips and increased the dark chocolate chips and sprinkled Maldon Salt flakes on top before baking, but otherwise exactly as written. Truly outstanding. I had to gift them otherwise my husband and I would have eaten them all.
 
ezachos February 25, 2018
I definitely did not chop the almonds past up small enough, although I DID do it as small as I could (maybe 3/16" cube) before the bits all started sticking together. I'm going to try again, grating the almond paste into the recipe, as I've seen other dessert recipes suggest. And oddly, although I love cashews, I ddi not like their entirely different texture here. Again, maybe I need to chop much smaller.
 
Hannah R. February 23, 2018
I made these twice in one week! they are amazing! I did make a few changes though: I browned the butter, added 1 tsp of kosher salt (instead of 1/2 tsp) to cut through the sweetness, and i added about 1/3 cup of dried cherries.
 
Samantha February 9, 2018
These were a hit, but I have to advise against doubling the recipe for a 9x13 pan. They were so thick, and given their richness, hard to cut into small pieces because of it. If I make this again I would make the recipe as is, but in the 9x13. Also, I'd probably cut back on the white chocolate and increase the dark chocolate!
 
Linda December 10, 2017
I made these tonight using almond paste instead of marzipan. They are fantastic! I'll be making these again (and again, and again). Thank you!
 
Muhlyssa December 10, 2017
Made these yesterday for a party, baked them in the morning for an evening party. They were a big hit. <br /><br />I replaced the white chocolate with butterscotch chips but did not add more whole chips at the end.<br /><br />I used almond paste instead of marzipan. I do not have a 9x9 pan so I used a 9x13 pan and baked for a shorter amount of time. <br /><br />They were great and even better the next morning. It tasted like the almond paste flavor got more intense.<br /><br />This recipe is a keeper, for sure. Next time I'd like them thicker, so I will do the smaller pan.
 
Mona P. December 7, 2017
How long do you think these will keep at room temperature? For example, could I take them on an out of town trip of several days for a hostess gift? Or ship them?
 
Author Comment
Posie (. December 7, 2017
Same rule of thumb as brownies -- they'll keep well for about 3 days I'd say at room temp, just be sure to keep them in an airtight container!
 
Mona P. December 11, 2017
Great -- thanks!<br />
 
Jackie S. December 3, 2017
Just took these to a Christmas party. Super BIG HIT! The only item of which there was nothing left. Thank you, Posie Harwood and Food52.
 
Author Comment
Posie (. December 7, 2017
Woohoo, victory!
 
Victoria C. November 28, 2017
This recipe has caught my eye — but I don’t like marzipan. What about crumbled peanut brittle ? Or other ideas.
 
Author Comment
Posie (. November 28, 2017
Leave it out! Or use halvah. Or peanut butter. Or more chocolate. It’s a very forgiving recipe.
 
Dale912 November 13, 2017
These are SO good. I subbed caramel bits for the white chocolate chips (and used more chocolate chips than caramel bits). I skipped the part about combining the butter and chocolate. And I made them gluten free with a basic flour blend.
 
Sheryl D. November 13, 2017
What kind of caramel bits? Sounds delicious.
 
Dale912 November 26, 2017
http://www.kraftrecipes.com/products/kraft-caramel-bits-11oz-bag-952.aspx
 
Mary B. November 11, 2017
I made this recipe today. I left out the white chocolate chips and decreased the sugar to 3/4 cup but otherwise made it as written. I used almond paste instead of marzipan. These changes resulted in a not too sweet, deliciously addictive bar. Nice recipe - don't be afraid to play with it to suit your tastes.
 
Martin November 11, 2017
Sorry, should've read the comments. And I'm guessing white chocolate bars will be ok. Thanks for the share!
 
Martin November 11, 2017
Two questions:<br />1. If I don't have white chocolate chips where I live, can I just use a white chocolate bar?<br />2. When you say toasted cashews, do you mean the "raw" ones or the toasted ones that have salt? I ask cause cashew needs to be roasted to get rid of the poisonous shell.<br />And a bonus comment: I don't, for the life of me, like marzipan, so if this is good, it will be a first.
 
Sheryl D. November 10, 2017
If I want a thicker bar and use a 9 x 13-- should I double the recipe or just increase it by a half?
 
Bridget A. November 10, 2017
I'ld double it. It was perfect in my 8x8 pan.
 
Ronit S. November 9, 2017
what is a good vegan substitute for the butter?<br />
 
Bridget A. November 9, 2017
I use earth balance with good results. Because you melt the butter, oil would work too- I like sunflower oil from TraderJoes.
 
learnoff November 8, 2017
Made this today exactly as the recipe says. I thought it was very good. But i'm not a fan of white chocolate (not chocolate at all) and wish it there was something else to substitute. It was very easy and moist. Glad to know about the person who made it with gluten free flour.
 
Bridget A. November 8, 2017
I made this last night (with gluten-free flour)- it is perfect. Thanks!
 
Houllahoop November 7, 2017
I'm doing my usual "new recipe pre-holiday run through" and made these this morning to see if they'll make it onto the Thanksgiving menu. Sorry to say, they won't make it on the menu because I surely will eat the entirety of any pan of these before they make it to the table. Next time around I'm going to try and do 1 1/2x the recipe and bake in a 9x13. Thanks so much for sharing this fantastic recipe!!!
 
Megan C. November 7, 2017
These were delicious. Definitely making them again. My boyfriend can't stop raving about them. Used almond paste and lightly salted cashews. Perfect!
 
Amy L. December 7, 2017
Did you toast the cashews or just buy the roasted ones? That's the part I'm unsure of.