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.
Macadamia Blondies Pan Size
One thing to know about this recipe is that it's designed to fit a 9 inch square pan. IF you use a 9x13 inch inch pan, the bars will be thinner. That's not necessarily a bad thing, but be sure to check the time a little earlier. For smaller batch, you can halve the recipe and make in a 9x5 inch loaf pan. I think an 8 inch square pan would work as well, but again -- the batter will be thinner so you'll want to check the bars as early as 25 minutes.
Here's an old photo of the macadamia nut version.
Maple Butterscotch Macadamia Blondies
- 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 packed
- 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
- 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.
- 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 butterscotch 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