White Chocolate Macadamia Nut Blondies
Squidgy blonde brownies stogged full of white chocolate, macadamia nuts and glazed with caramel!
4 ounces softened unsalted butter (1/2 cup)
9 ounces soft light brown sugar (1 1/4 cups packed)
1 tsp vanilla extract
2 large free range eggs
5 ounces plain flour (1 cup)
3 1/2 ounces coarsely chopped macadamia nuts (3/4 cup)
3 to 4 ounces white chocolate, chop coarsely
250g soft toffees (about 1/2 cup packed)
2 fluid ounces water (1/4 cup)
Order Fine Cooking Cookies Cookbook
Preheat oven to 350*F/. Line an 8 inch square pan with parchment paper leaving an overhang to ease in lifting the bars out when done. Butter the pan and the paper lightly.
Cream together the butter and brown sugar until light and fluffy. Beat iin the vanilla and eggs, one at a time. Stir in the flour, making sure it is completely incorporated. Fold iin the nuts and chocolate. Spread into the prepared pan. Bake in the heated oven for 35 to 40 minutes. Remove from the oven and allow to cool on a wire rack.
Place the toffees in a small saucepan, along with the water. Cook and stir over medium low heat, stirring constantly until the toffees are melted and the mixture is smooth. Using a fork, drizzle the hot caramel glaze over top of the brownies. Allow to cool completely before cutting into squares.
