Maple Macadamia Blondies
Serves: 16
  • ½ cup macadamia nuts
  • 2 sticks (230g) butter (plus extra for greasing)
  • ½ cup (125ml) maple syrup
  • ¾ cup (175g) brown sugar
  • 1 tsp vanilla bean paste
  • 2 large eggs (organic and free range for preference)
  • 2 cups (300g) plain flour
  • 4oz (100g) dark chocolate, chopped (70% cocoa solids)
  1. Preheat the oven to 180C/350F and grease and line an 8 inch/20cm square baking dish.
  2. If you want to, you can toast the macadamia nuts - chop them and pop them onto a baking tray in the oven for about 5-10 minutes or until they tan slightly (be careful not to let them burn!). Remove and let cool.
  3. Place the butter into a large saucepan and melt over a medium heat, then continue to cook for about 5 minutes, or until the butter fizzes up and turns a nutty brown colour.
  4. Pour the browned butter into a large mixing bowl, and then add the maple syrup and stir together. Set aside to cool slightly, then add the brown sugar, eggs and vanilla and stir until well combined.
  5. Add in the flour and macadamias and stir until combined, then fold through the chocolate and scrape into the baking pan.
  6. Bake for 22-27 minutes, or until risen, and golden-tan in colour. At this point the centre will still be gooey, like a firm cookie dough. If you want it a little cakier, cook for up to 35 minutes.
  7. Leave to cool completely in the tin, slice into 16 squares and serve.
Recipe by The Sugar Hit at