This delectable recipe for maple butterscotch macadamia blondies is a sweet alternative to the traditional brownie. Bet you can’t eat just one!
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. Ready to experience a whole new blondie? Let’s make them!
In loosely related news, I thought it might be fun to share a behind the scenes shot of me photographing these blondies. And basically, you can simply replace the blondies with anything else I am photographing and it is exactly the same scene.
This is a common food blogger malady called Canine Underfoot-Ness. Because you never know when something might leap off the studio surface and on to the floor.
This delectable recipe for maple butterscotch macadamia blondies is a sweet alternative to the traditional brownie. Bet you can't eat just one!Click To TweetMeanwhile back at the blondies, 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. Alternatively you can line the pan with nonstick foil or regular foil that is sprayed with cooking spray and you will have zero issues getting them out – that is what I always do.
- 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.
- 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. Here’s a quick little video to show you how easy they are to whip up…
Now get yourself some macadamia nuts and make these before any more time goes by! I need you to have these in your life!
Maple Butterscotch Macadamia Blondies
Yield: 16 -24, depending on how small you cut them.
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This delectable recipe for maple butterscotch macadamia blondies is a sweet alternative to the traditional brownie. Bet you can’t eat just one!
Ingredients
- 3/4 cup chopped macadamia nuts
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons maple extract
- 1 1/2 cups butterscotch chips
Instructions
- Preheat oven to 350 and line an 8 inch square baking pan with nonstick foil. You can also used regular foil sprayed lightly with cooking spray. Use enough foil so that it hangs over the outside of the pan.
- Combine flour, baking soda and salt.
- In a separate large bowl, beat butter and sugars until light and fluffy. Add eggs and maple extract and beat until combined.
- Add flour mixture and mix slowly until combined. Stir in nuts and chips.
- Spread batter in pan and bake for one hour.
- Cool completely (I know! So hard!) and cut into small, small, small squares.
You're killing me with all this delicious! I love the addition of maple syrup…yum!
Those look scrumptious!
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. 🙂
Yum, yum, yum!!!!
I'm dying to make these!
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!
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.
Whoa! You had me at macadamia! I’m going to have to add maple extract to the shopping list. Unless you know of a secret way to swap in maple syrup for the extract? Unfortunately, an 8 inch square pan is just too small to bake anything sweet and decadent. I’m afraid I am going to have to double this recipe and put it in a proper sized pan. My family has never heard of “too rich” when it comes to desserts. When my youngest daughter was 4, she wanted to take dark chocolate truffles to preschool for her birthday treat because they were her favorite. She didin’t quite understand that most 4 year olds would probably have spit them out because they were too bitter. What can I say…my kids were born with very refined palates. Looking forward to trying these, Kate!
I love how you think in terms of making as many of these as possible! And as much as I wish you could sub in the maple syrup, that won’t deliver the maple flavor the way the extract will, and will add more sweetness that (TRUST ME) these babies don’t need. Lastly, sounds like your daughter and I are on 100% the same wavelength! xoxo