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.
Here’s a more recent photo. This version was made with walnuts.
The original version is still on the Whole Foods site. I’ve made some slight modifications.
Maple Butterscotch Macadamia Blondies
- 3/4 cup chopped macadamia nuts
- 1 1/2 cups all-purpose flour (190 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened (170 grams)
- 1 cup packed light brown sugar packed
- 2/3 cup granulated sugar (130 grams)
- 2 large eggs
- 1 1/2 teaspoons maple extract or 3/4 vanilla and 3/4 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