Sunday, August 26, 2007
Carrés à l'érable, noix macadamia et grains de caramel - Maple Butterscotch Macadamia Nut Blondies
Maple Butterscotch Macadamia Nut Blondies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (6oz, 170g) unsalted butter, softened
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons maple extract
1 1/2 cups butterscotch chips
3/4 cup chopped macadamia nuts, toasted
Preheat the oven to 350
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the dry ingredients and stir with a wooden spoon just until combined. Fold in the butterscotch chips and toasted macadamias.
Scoop the batter into a 9" baking pan coated with nonstick spray - use an off-set spaulta to spread it evenly in the pan. Bake until golden and a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 25 to 35 minutes. Remove and place on a wire rack to cool completely before cutting.
Source: Joe - Culinary in the Country (Adapted from Whole Foods)