Butterscotch Macadamia Blondies have a rich butterscotch flavor and just a hint of maple flavor. They're very thick and chewy, and on a scale of 1-10, they're a 10. Over the years I've made these with macadamia nuts, walnuts and pecans. The macadamia nut version is the best, but the versions with other nuts are also excellent. I also upgraded maple flavoring to OliveNation maple extract and it made a huge difference.
Flavor and Texture
With all of that brown sugar and butter you can bet the flavor is good. It's a deep rich caramel with a hint of maple from the maple extract. My older batches were cakier (see picture below) than my most recents for some reason, and I'm pretty sure it's because I started packing the brown sugar tighter. So these are deep and chewy. I feel like I made my best batch using White Lily flour, which is softer. But be sure to pack the brown sugar for maximum flavor and chewy texture. Don't even think about cutting sugar in the recipe or it will mess up the texture.
OliveNation Maple Extract
Maple extract can be extremely potent, and not in a pleasant way. I put on gloves when I use it because the fragrance just sticks. It reminds me of drinking Mother's Milk tea and smelling like pancake syrup all day. The good news is that OliveNation's maple extract is more subtle than some other brands. My husband gave me a few of their extracts and flavorings for Christmas and I think I am hooked.
Macadamia Blondies Pan Size
One thing to know about this recipe is that it's designed to fit a 9-inch square pan. For a smaller batch, you can halve the recipe and make in a 9x5 inch loaf pan. I think an 8-inch square pan would also work for a full batch, though they'd be extremely thick. I still haven't tested these in a 9x13 inch pan and am not sure I ever will. If anything, I'd make a double batch and divide them between two 9-inch or even 8-inch pans so there's be lots of edge pieces.
Lastly, butterscotch morsels are an excellent choice, but these are also delicious with white chips or if you are lucky enough to find some, salted caramel chips.
Recipe
Maple Butterscotch Macadamia Blondies
Ingredients
- ¾ cup chopped macadamia nuts
- 1 ½ cups all-purpose flour (190 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, softened (170 grams)
- 1 cup packed light brown sugar, VERY tightly packed or weigh 220 grams (220 grams)
- ⅔ cup granulated sugar (130 grams)
- 2 large eggs
- 1 ½ teaspoons maple extract or ¾ vanilla and ¾ maple
- 1 cup or more if desired of butterscotch chips
Instructions
- Preheat the oven to 350°F. Line a 9-inch square metal pan with nonstick foil.
- Toast the macadamia nuts on a rimmed baking sheet for about 5 minutes. If you are using canned salted macadamia nuts, you can skip this.
- Stir the flour, baking powder, and salt together and set aside.
- Beat the butter, brown sugar, and granulated sugar with an electric mixer until smooth and creamy. Reduce mixer speed and beat in eggs and extract.
- By hand, stir in the flour mixture until just combined. Stir in the chips and nuts.
- Spread batter into the prepared pan and bake for 45 (check at 35) minutes, until golden brown. Let cool, then lift from pan cut into squares
Anna says
Al, I almost always use the lightly salted macadamias because I like the extra kick of salt. I do not reduce the salt in the recipe. If you don't love sweet & salty you may want to seek out unsalted macadamia nuts, but the salted ones should be better than just fine.
Al says
I'm just about to make this recipe, but all I could find at the store were pre-roasted (dry roasted) and salted macadamias. Should I omit the salt? Or maybe it would turn them into sort of like salted toffee flavor?
Anna says
Joanna, thanks for trying the recipe! I am glad you made a good batch :).
Joanna says
This blondie recipe was the first recipe I have used from your site and from the results, it won't be the last! They were the BEST blondies I have ever had. I couldn't stop eating them and that was the bad part! I baked them to send to a soldier in Iraq! I'm pretty sure that he loved them just as much as I did.
aundraya says
ThIs a GrEaT ReCiPe !!!!!!!BECAUSE MY FRIEND HAD SOME AND I HAD TASTED THEM AND THEY WERE SO DELIOUS I MEAN SO DELIOUS !!!!! SO I HAD TO COME UP HERE AND GET THE RECIPE SO I CAN MAKE SOME FOR THANKSGIVING AND LET MY FAMILY TRY THEM !!!! HAVE A NICE DAY :):):):)
val says
I am not a chocoholic.These bars are among my top ten most favorite desserts ever.:)
s'kat says
They look wonderful, and rich. For a cookie with no chocolate.
Joe says
Hmm these have been on my list to try for way too long. I hope I get a chance to make them soon - they do sound sooo good!