MACADAMIA NUT BLONDIES

Jo Anne Sugimoto

By
@sugarnspicetedibears

A favorite recipe of mine that I've tweaked so many times to suite my palate. Family members request this for dessert so much that I can whip this out with my eyes closed. Here is also a gluten-free recipe. Not that I intentionally made it gluten-free but I didn't have enough flour one day and was too lazy to go to the grocer, so I simply just swapped out the wheat flour for mochiko.


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Comments:

Serves:

9 x 13 pan

Ingredients

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,

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Cakes