Maple Butterscotch Macadamia Blondies
Maple Butterscotch Macadamia Blondies baked in a 9 inch square pan
Servings 16 squares
Cost 5
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