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Maple, Butterscotch and Macadamia Nut Blondies
- 3/4 cup chopped macadamia nuts
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon maple extract
- 1 1/2 cup butterscotch chips
Preheat the oven to 350°F.
Place the macadamia nuts on a baking sheet, and roast them until they are nicely toasted, 4 to 6 minutes. Remove them from the oven.
Grease a 9-inch square cake pan.
In a medium bowl, stir the flour, baking powder, and salt with a fork to blend.
In another bowl, blend the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Beat in the eggs and maple extract. By hand, stir in the flour mixture until just combined.
Stir in the butterscotch chips and toasted macadamias.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 50 to 60 minutes, until golden brown. Cool, and cut into squares.
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- 3/4 cup chopped macadamia nuts
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon maple extract
- 1 1/2 cup butterscotch chips