MACADAMIA NUT BLONDIES

MACADAMIA NUT BLONDIES image

Provided by Jo Anne Sugimoto

Categories Cakes

Number Of Ingredients 18

3/4 c butter, room temperature
1 1/3 c brown sugar, lightly packed
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 c mochiko sweet rice flour
3 very ripe bananas, mashed
1/2 c sour cream
1 can(s) crushed pineapple (4 oz.) drained and
squeezed dry by hand
2/3 c milk chocolate chips
2/3 c white chocolate chips
1/2 c heath toffee chips
1 c whole and halves -macadamia nuts
roasted in the oven on 250 degrees till
they turn slightly brown,

Steps:

1. Preheat oven to 350 degrees. Prep a 9 x 13 inch pan using non-stick spray.
2. Cream butter and brown sugar together, till smooth. Add eggs, one at a time, mix well each time.
3. Add the vanilla, baking soda, salt and cinnamon. Mix until well incorporated.
4. Add the mochiko flour in three increments, mix well but do not over mix.
5. Add mashed ripe bananas, sour cream and drained crushed pineapples, gently fold in all ingredients.
6. Add in the remaining ingredients and gently fold in.
7. Bake for 35 to 45 minutes, will be very moist, but top will be golden brown and spring back when lightly pressed.
8. Remove from oven to a cooling rack. Cut into squares. Enjoy!

There are no comments yet!

Name

Message