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White Chocolate Butterscotch Blondies

February 25, 2008

white choc pb blondies

I don’t get to bake with nuts too often these days (peanuts are not a nut- they’re a legume!) because my boyfriend / primary taste tester can’t eat them.

But he’s out of town. Hehe…

I’m not sure if I have a favorite nut or not. I probably eat pecans the most. I put them in my cereal, salads, pastas and baked goods. But I love macadamias and especially so in brownies and blondies. This recipe is adapted from Baking: From My Home To Yours by Dorie Greenspan. The brown sugar / caramel flavor of this blondie lends itself really well to the white chocolate / butterscotch combination.

The peanut butter in this recipe is more of a background flavor, but definitely adds to the overall awesomeness of these. If that’s not enough for you though, you could do 2 oz white choc chips, 2 oz bittersweet chips & 2 oz peanut butter chips instead, to sneak some more pb in there.

White Chocolate Butterscotch Blondies
makes 16 bars

1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup smooth peanut butter
5 Tbsp unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1/2 tsp vanilla extract
3/4 cup chopped salted macadamia nuts
4 oz white chocolate chips
4 oz butterscotch chips

1. Preheat oven to 350°. Line a 9 inch square baking pan with parchment paper and grease with butter.
2. Whisk the flour, baking powder, cinnamon, baking soda, and salt.
3. In another bowl, beat the butter and peanut butter on medium speed until smooth. Add both the sugars and beat for 1 to 2 minutes, until well incorporated into the butters. Add the eggs one at a time, beating for 1 minute after each addition. Add the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, until just combined. Add the nuts and chips.
4. Bake the blondies for 35 to 40 minutes, or until they turn a deep honey brown and a toothpick comes out clean. Transfer the pan to a rack and cool to room temperature.
5. When it is completely cool, carefully lift the blondies out of the pan and cut into 16 bars.
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