Indulge in Irresistible Maple Butterscotch Macadamia Blondies: Your Guide to Chewy Perfection

Prepare to be captivated by the ultimate dessert experience: Maple Butterscotch Macadamia Blondies. These aren’t just any blondies; they are a symphony of rich butterscotch and a delicate hint of maple, creating a flavor profile that is both comforting and sophisticated. With their incredibly thick and delightfully chewy texture, these blondies consistently earn a perfect 10 out of 10 in our taste tests. While we’ve experimented with various nuts over the years, from walnuts to pecans, the macadamia nut version reigns supreme, offering an unparalleled creamy crunch that complements the sweet base beautifully. A key upgrade that truly elevated these treats was switching to OliveNation maple extract, which delivered a profound and authentic maple depth that was missing before.

Blondies, often seen as the lighter, caramel-cousin to the traditional chocolate brownie, offer a unique canvas for flavor experimentation. Our recipe focuses on creating a blondie that is dense, moist, and profoundly satisfying, moving far beyond the sometimes dry or cakey versions you might encounter. The balance of flavors and textures in these Maple Butterscotch Macadamia Blondies makes them a standout dessert, perfect for any occasion, from a casual family treat to an elegant potluck centerpiece. Making them from scratch not only fills your home with an intoxicating aroma but also ensures a level of quality and customization that simply can’t be matched by store-bought alternatives.

Achieving Perfect Flavor and Chewy Texture

The magic of these blondies lies in their deep, rich caramel flavor, which comes primarily from a generous amount of brown sugar and butter. This combination creates a foundational sweetness that is both complex and incredibly appealing. The addition of maple extract introduces a subtle, warm undertone, enhancing the butterscotch without overpowering it. It’s a harmonious blend that creates a truly addictive taste.

Texture is paramount for a truly great blondie, and ours are designed to be exceptionally chewy. For some time, my batches were a bit cakier, as seen in an older picture. However, I discovered a simple yet crucial technique that transformed them: packing the brown sugar very tightly. This might seem minor, but brown sugar contains molasses, which contributes significantly to moisture and chewiness. Tightly packing it ensures you’re getting the full, intended amount, leading to a denser, more satisfying texture. Don’t be tempted to scoop lightly; press that brown sugar firmly into your measuring cup!

Beyond brown sugar, the type of flour also plays a role. While all-purpose flour works perfectly fine, I’ve found that using softer flours, like White Lily flour, can yield an even more tender crumb while maintaining that desirable chew. This softer flour has a lower protein content, which can result in a less dense, but still incredibly moist, blondie. The key is to find a balance where the blondie holds its shape and has a satisfying bite without becoming tough or dry. Always remember: do not attempt to reduce the sugar in this recipe. Sugar isn’t just for sweetness; it’s a critical component for achieving the optimal texture and structure of these blondies. Altering the sugar content can lead to a less chewy, potentially crumbly, or dry blondie, diminishing the very qualities that make them so special.

The Distinctive Quality of OliveNation Maple Extract

Maple extract can be a double-edged sword in baking. Some brands can be overwhelmingly potent, leaving an artificial aroma that lingers far too long. I’ve even resorted to wearing gloves when using certain extracts because the fragrance can stubbornly stick to hands, evoking memories of smelling like pancake syrup all day after drinking a strong “Mother’s Milk” tea. This potency, when unbalanced, can detract from the natural flavors of your baked goods.

The good news is that OliveNation’s maple extract stands out for its superior quality and nuanced flavor. It offers a more subtle and authentic maple essence that beautifully complements the butterscotch without dominating it. This extract provides the perfect aromatic bridge between the rich caramel notes and the creamy macadamia nuts. My husband introduced me to their range of extracts and flavorings during Christmas, and I must confess, I am thoroughly hooked. The difference it makes in recipes, especially in these blondies, is truly remarkable. If you’re looking to achieve that perfect balance of sweetness and a hint of natural maple in your baking, OliveNation’s extract is an investment well worth making.

Selecting the Best Nuts for Your Blondies

While the original recipe mentions trying various nuts, the superiority of macadamia nuts in these blondies cannot be overstated. Macadamia nuts offer a distinctly rich, buttery flavor and a softer, creamier texture compared to walnuts or pecans. Their natural sweetness and smooth crunch integrate seamlessly with the butterscotch and maple, creating a luxurious mouthfeel that truly elevates the blondie. Walnuts and pecans, while delicious in their own right, can sometimes introduce a slightly bitter note or a firmer crunch that might compete with the blondie’s inherent chewiness. For the ultimate experience, stick with the macadamias.

When selecting macadamia nuts, opt for unsalted, raw varieties if possible, as this allows you to control the salt content in your recipe. Toasting them lightly before adding them to the batter is a crucial step that enhances their flavor, bringing out their natural oils and nutty aroma. This simple preparation step makes a significant difference, adding another layer of depth to your blondies. If using pre-salted macadamia nuts, you can skip the toasting step, but be mindful of adjusting the added salt in the recipe to avoid an overly salty outcome.

Macadamia Blondies Pan Size and Baking Considerations

The designated pan size for this recipe is a 9-inch square pan, which yields blondies of ideal thickness and chewiness. However, understanding how to adapt the recipe for different pan sizes can be incredibly useful. If you’re baking for a smaller crowd or simply want a more manageable batch, you can easily halve the recipe and bake it in a 9×5-inch loaf pan. This will result in thick, satisfying slices that are just as delicious.

For those who prefer their blondies extra thick and decadent, a full batch could also work in an 8-inch square pan. Be prepared for a significantly thicker blondie, which might require a slight adjustment to the baking time to ensure it’s cooked through without being overbaked. Monitoring doneness with a toothpick is key here. As for a 9×13-inch pan, I haven’t personally tested this recipe in that size, and frankly, I’m not sure I ever will. If I were aiming to produce a larger quantity, my preference would be to double the recipe and divide the batter between two 9-inch or even two 8-inch square pans. This approach offers a couple of advantages: it ensures even baking and, for those who love them, provides more coveted edge pieces, which are often the chewiest and most flavorful parts of a blondie.

Beyond size, the material of your baking pan also influences the outcome. Metal pans tend to heat up and cool down quickly, promoting crispy edges and a good crust. Glass pans, on the other hand, retain heat longer, which can sometimes lead to a slightly softer blondie and a longer baking time. Always remember to line your pan, ideally with nonstick foil or parchment paper, to prevent sticking and make for easy lifting and cutting once cooled. This simple step saves a lot of frustration and ensures your beautifully baked blondies come out perfectly intact.

While butterscotch morsels are the quintessential choice for these blondies, don’t hesitate to experiment with other delightful mix-ins. White chocolate chips offer a creamy sweetness that pairs wonderfully with the macadamias and maple. And if you’re fortunate enough to stumble upon salted caramel chips, they are an absolutely divine addition, providing a sophisticated sweet-and-salty contrast that takes these blondies to an even higher level of indulgence. The versatility of blondies means you can truly make them your own!

Tips for Blondie Baking Success

Baking delicious blondies is not just about following a recipe; it’s about understanding a few key principles that ensure a perfect result every time. Here are some essential tips to help you achieve blondie perfection:

• **Room Temperature Ingredients:** Always start with softened butter and room temperature eggs. This allows them to cream together more effectively, creating a smoother batter that incorporates air properly, leading to a lighter, more uniform texture.
• **Do Not Overmix:** Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dry blondies instead of soft, chewy ones.
• **Baking Doneness:** Blondies are notorious for being tricky to gauge for doneness. They should be golden brown around the edges, and a toothpick inserted into the center should come out with moist crumbs attached, not wet batter. A completely clean toothpick means they’re likely overbaked and will be dry. Remember, they continue to cook slightly from residual heat after being removed from the oven.
• **Cooling Completely:** Resist the urge to cut into your blondies while they are still warm. They need time to set and firm up as they cool. Cutting them too early can lead to a crumbly mess. Let them cool completely in the pan before lifting and slicing.
• **Storage:** Store cooled blondies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness. For longer storage, they can be frozen for up to 2-3 months. Thaw at room temperature before serving.

Beyond the Bake: Serving Suggestions and Customizations

These Maple Butterscotch Macadamia Blondies are exquisite on their own, but they also serve as a fantastic base for further indulgence. Imagine them warmed slightly and topped with a scoop of vanilla bean ice cream, allowing the ice cream to melt into the soft blondie for a decadent dessert. A drizzle of extra maple syrup or a sprinkle of flaky sea salt could also elevate the experience, highlighting the complex flavors within. They pair wonderfully with a hot cup of coffee, a robust tea, or a glass of cold milk, making them a versatile treat for any time of day.

While the recipe is perfect as written, don’t shy away from making it your own. Consider adding a mix of butterscotch and semi-sweet chocolate chips for a “brookie” style blondie. A pinch of cinnamon or nutmeg could add a subtle warmth, especially if you’re a fan of spiced baked goods. For an extra layer of crunch, sprinkle some toasted coconut flakes over the top before baking. The possibilities are endless when it comes to customizing these blondies to suit your personal preferences, but the core combination of maple, butterscotch, and macadamia will always remain a winning trio.

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Recipe

Maple Butterscotch Macadamia Blondies

Anna

Maple Butterscotch Macadamia Blondies baked in a 9 inch square pan

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 squares

Ingredients

 

• 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, VERY tightly packed or weigh 220 grams (220 grams)
• 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

Instructions

 

• 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. If you are using canned salted macadamia nuts, you can skip this.
• 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 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

Keyword Macadamia

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