Maple Butterscotch Macadamia Blondies
Try this blondie recipe—Macadamia nuts are so buttery and rich, they make a excellent partner to the creamy flavor of butterscotch. You won't miss chocolate in this version!
Makes 12
* 3/4 cup chopped macadamia nuts
* 1 1/2 cups unbleached all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup packed light brown sugar
* 2/3 cup granulated sugar
* 2 large eggs
* 1 1/2 teaspoons maple extract
* 1 1/2 cups 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.
Nutrition Info
Per Serving: calories 480; calories from fat 260; calories from saturated fat 120; 4g; carbohydrate 52g; total fat 29g; saturated fat 13g; cholesterol 65 mg; sodium 160 mg; 54% calories from fat |
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