Butterscotch Blondies With Macadamia Nuts And Chocolate
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
10 tbsps
Unsalted Butter1 large
Egg1.5 tsps
Pure Vanilla Extract1.5 cups
All-Purpose Flour3 tsp
Kosher Salt1 tsp
Baking Powder1 tsp
Baking Soda1 cup
Macadamia Nut (chopped)Directions:
1
Preheat the oven to 350 degrees F
2
Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides
3
In a medium saucepan, heat the butter over medium-high heat until melted
4
Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes
5
Remove the pan from the heat and let it cool for a few minutes
6
(You don't want the egg to scramble when you stir it in
7
) Stir in the brown sugar until smooth
8
Then stir in the egg and the vanilla extract
9
Stir in the flour, salt, baking powder, and baking soda
10
Then add half of the chocolate and half of the macadamia nuts
11
The batter will be thick
12
Tip the mixture out into the prepared pan
13
Use an offset spatula to smooth the dough to an even thickness
14
Sprinkle with the remaining chocolate and macadamia nuts
15
Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes
16
Let cool on a rack
17
Using the parchment, lift the bar out of the pan and onto a cutting board
18
Cut into pieces and serve