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Maple Butterscotch Macadamia Blondies
Maple Butterscotch Macadamia Blondies baked in a 9 inch square pan
Course Dessert
Cuisine American
Keyword Macadamia
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 16
Author Cookie Madness
- 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