Maple Butterscotch Macadamia Blondies

Chocolate? Who needs chocolate when you have butterscotch, macadamia nuts and maple, all baked together into the richest blondie you will ever have in your LIFE? These delectable delightful treats are a breeze to make, and I promise that you will remember them long after the last one is gone, they are that wonderful.

I do have some words of wisdom for you about these babies. Ready?

Grease the pan really well. If you do, and if you run a knife around the outside edge while they are still pretty warm, you should have no problem popping them out of the pan.

2. Wait until they are completely cool before you cut them. It will be difficult. You will be sorely tempted. But until they are cool, they are very likely to fall apart when you cut them. Once they are cool, they are very well-behaved.

3. Cut them into small pieces. SMALL. When I say these are rich, I am not kidding around.

Okay, now that you have all these words of warning, I also have to say that these are hands down the best blondies I have ever eaten in my entire life. Yum, yum, a thousand times yum. Go get yourself some macadamia nuts and make these before any more time goes by.


Maple Butterscotch Macadamia Blondies
  • ¾ cup chopped macadamia nuts
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ sticks butter, softened
  • 1 cup light brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons maple extract
  • 1½ cups butterscotch chips
  1. Preheat oven to 350. Place nuts on baking sheet and toast for 6 minutes. Remove from oven.
  2. Grease 9 inch square cake pan.
  3. In medium bowl, combine flour, baking soda and salt.
  4. In large bowl, combine butter and sugars and beat until light and fluffy, about 2-3 minutes. Add eggs and maple extract and beat until combined.
  5. Add flour mixture and mix slowly until combined. Stir in nuts and chips.
  6. Spread batter in pan and bake for one hour.
  7. Cook completely and cut into small, small, small squares.


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  1. Grace says

    i, for one, would opt for these over anything chocolatey. golly, i love butterscotch. also, small is a relative term–my small squares would probably be twice the size of what others deem small. :)

  2. honeymuffin says

    I made these last night (swapped the butterscotch chips that I thought I had – woops – for a cup of white choc chips and a half cup of cinnamon chips) and the house still smells DIVINE a full day later! Yum!

  3. Anonymous says

    I've made these blondies three times in the past two weeks (potluck holiday party, for the office and for my sister's family) and each time they've been a huge hit. Everyone is asking for the recipe so they can make it for themselves.

  4. disa says


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