Bake Time
20-25 minYield
32 servingsRating
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Loading...| ¾ cup (180 mL) butter, softened | |
| 1 ¾ cup (430 mL) brown sugar | |
| 3 eggs | |
| 2 tsp. (10 mL) vanilla extract | |
| 1 tsp. (5 mL) salt | |
| 2 cups (250 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 ½ tsp. (7 mL) baking powder | |
| 1 cup (250 mL) white chocolate chips or chunks | |
| 1 cup (250 mL) macadamia nuts, coarsely chopped |
Chewy toffee blondies with creamy white chocolate and crunchy macadamia nuts.
| 1. | Preheat oven to 350ºF (175ºC). Grease a 9 x 13 x 2-inch baking pan and set aside. |
| 2. | In a large bowl, whisk together flour, baking powder and salt. Set aside. In the large bowl of an electric mixer, beat together butter and brown sugar until light and fluffy, about 3 minutes. |
| 3. | Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer speed on low, beat in the flour mixture until incorporated. |
| 4. | Fold in macadamia nuts and white chocolate. |
| 5. | Bake 20-25 minutes, until top is golden brown and toothpick inserted in centre comes out almost clean. Cool in pan on a wire rack. |
| 6. | |
| 7. | |
| 8. | |
| 9. | |
| 10. |
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