Toasted Macadamia Nut Miso Butterscotch Blondies
- Yield: 16-ish blondies, depending on how you cut ‘em 1x
Ingredients
Scale
Blondies:
- 1 4.5-oz can (~ 1 cup) Hamakua Unsalted Macadamia Nuts
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 12 Tbsp unsalted butter, melted & cooled
- 1 cup light brown sugar, tightly packed
- ⅓ cup white miso paste
- 2 large eggs, lightly beaten
- 1 Tbsp vanilla extract
- ½ cup butterscotch chips
Drizzle:
- ½ cup butterscotch chips
- 1 Tbsp white miso paste
- 2 tsp vanilla extract
Instructions
- Heat oven to 350°F.
- Spread out macadamia nuts on rimmed baking sheet. Bake until light golden, around 5 minutes. Let cool completely, then coarsely chop. (If you’re impatient like us, spread the macadamias out on a plate, then stick ‘em in the fridge.)
- Line an 8" x 8" metal baking pan with parchment paper, then grease parchment.
- In a medium bowl, whisk together flour and baking powder.
- In a second medium bowl, whisk together melted butter, brown sugar, and miso until thoroughly combined and smooth. Add eggs and vanilla; mix until well incorporated.
- Fold dry mixture into wet mixture until just combined, being careful not to overmix.
- Fold in butterscotch chips and macadamia nuts. Spread batter into pan, smoothing top with an offset spatula or the back of a spoon.
- Bake 30–35 minutes until light golden brown.
- Transfer baking pan to wire rack and allow to cool completely.
- Cut into 16 squares.
- To make drizzle, melt butterscotch chips in microwave in 30 second increments. Whisk in miso and vanilla.
- Pour drizzle into a small resealable plastic bag, then cut off just a tiny bit of one of the bottom corners.
- Drizzle butterscotch/miso mixture over blondies with as much restraint or reckless abandon as you like.
Notes
Adapted from: Fix Feast Flair (who adapted it from Cook’s Illustrated)
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