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    Maple and Roast Macadamia Blondies

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    Maple and Roast Macadamia Blondies

    It's important not to overcook the macadamia nuts (being high in oil, they burn easily), and not to overcook the blondies themselves - they should remain dense and sticky.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25-30 minutes, plus cooling
    • Total time: 40-45 minutes, plus cooling 45 minutes

    Makes: 12


    • 100g macadamia nuts
    • 170g softened unsalted butter, plus extra for greasing
    • 150g caster sugar
    • 180ml maple syrup
    • 2 eggs
    • 1 tsp vanilla extract
    • 180g plain flour
    • Pinch of salt


    1. Preheat the oven to 190°C/gas 5. Line the base of a 20cm square cake tin with non-stick baking parchment, and butter the sides.
    2. Spread the macadamia nuts on a baking tray and roast in the oven for 5-10 minutes, shaking once or twice, until nicely browned. Leave to cool, then roughly chop.
    3. Melt the butter in a saucepan large enough to hold all the ingredients, over a low heat. Remove from the heat. Stir in the sugar and maple syrup, then whisk in the eggs, one at a time, followed by the vanilla extract. Sift the flour and salt into the pan and beat in - but don't be too enthusiastic, as a slightly lumpy batter makes a finer blondie than a perfectly smooth one. Finally, mix in the nuts.
    4. Pour into the prepared tin and bake for 25-30 minutes, until just about firm. Test by inserting a skewer into the centre. If it comes out pretty much clean, but with the odd moist crumb adhering, then it is done.
    5. Cool for 10 minutes in the tin, then cut into 12 squares. Eat warm or leave to cool on a wire rack.

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