White Chocolate, Macadamia and Maple Blondies
Baking / Desserts
Metric
Imperial
Ingredients
- 1 tbsp melted butter (for the cake tin)
- 1 cup soft, unsalted room temperature butter
- ½ cup pure maple syrup (preferably golden colour for its delicate flavour)
- ½ cup maple sugar
- 3 eggs
- 2 cups plain flour
- 1 tbsp cornflour
- 1 cup white chocolate chips
- ½ cup macadamia nuts, crushed
Method
- Preheat oven to 160°C/350°F.
- Brush a 25cm square cake tin with melted butter.
- Line with non-stick baking paper, allowing the sides to overhang slightly.
- Whisk the butter, maple syrup and sugar together until combined, then slowly whisk in the eggs.
- Using a spatula, mix in the plain flour, cornflour and chocolate chips.
- Pour the mixture into the cake-lined tin.
- Sprinkle the crushed macadamia evenly across the mixture.
- Bake for 20–25 minutes until golden brown.
- Leave to cool completely before slicing into squares.
Delightfully soft and fluffy white chocolate blondies, naturally enriched with crushed macadamia, maple sugar and pure maple syrup.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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