¾ cup (180 mL) butter, softened
1 ¾ cup (430 mL) brown sugar
2 tsp. (10 mL) vanilla extract
1 tsp. (5 mL) salt
2 cups (250 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1 ½ tsp. (7 mL) baking powder
1 cup (250 mL) white chocolate chips or chunks
1 cup (250 mL) macadamia nuts, coarsely chopped
Preheat oven to 350ºF (175ºC). Grease a 9 x 13 x 2-inch baking pan and set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside. In the large bowl of an electric mixer, beat together butter and brown sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer speed on low, beat in the flour mixture until incorporated.
Fold in macadamia nuts and white chocolate.
Bake 20-25 minutes, until top is golden brown and toothpick inserted in centre comes out almost clean. Cool in pan on a wire rack.
Per White Chocolate-Macadamia Nut Blondies
PER SERVING: about 187 calories, 2 g protein, 10 g total fat (5 g sat.fat), 23 g carbohydrate, 1 g fibre, 32 mg cholesterol, 136mg sodium.