PREPARE THE BLONDIES: Preheat oven to 350F. Line a full sheet tray with parchment paper or silicone baking mat, top with a pan extender and cover with pan spray. Melt the butter and chocolate together. Whisk in sugars, eggs and salt. Add baking powder and flour. Mix until fully combined. Transfer batter to prepared sheet tray.
ADD CASHEW BUTTER SWIRL: Transfer cashew butter to a piping bag fitted with a 6mm tip.
Starting at an upper corner, pipe cashew butter diagonally across the entire sheet tray to the opposite bottom corner. Starting at the opposite upper corner, use a paring knife to slightly swirl the cashew butter into the blondie batter diagonally across the entire sheet tray to the opposite bottom corner.
Bake at 350F for 30-45 minutes or until internal temperature is 200-210F. Let cool completely before cutting into desired size.
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