Butterscotch Macadamia Blondies

Baked in cupcake trays, these treats are easy to decorate & share around! The white chocolate macadamia blondie (a brownie minus the cocoa) is the perfect base for creamy white chocolate buttercream and lashings of browned butterscotch sauce.

Prep:
40 mins
Cook:
25 mins
Serves:
12

Ingredients

White Chocolate Macadamia Brownie
  1. 125g salted butter
  2. 1 cup caster sugar
  3. 1 ¼ cups plain flour
  4. ½ tsp baking soda
  5. 1 egg
  6. 1 tsp Queen Vanilla Bean Paste
  7. 2 tsp butterscotch schnapps
  8. ½ cup white chocolate chips
  9. ¼ cup chopped macadamias
White Chocolate Buttercream Icing
  1. 220g salted butter
  2. 150g white cooking chocolate
  3. 1 ¾ cups icing sugar
  4. 1 tsp Queen Vanilla Bean Paste
Butterscotch Sauce
  1. ½ cup caster sugar
  2. 45g salted butter
  3. ¼ cup thickened cream
  4. 2 tsp butterscotch schnapps
  5. ¼ tsp Queen Vanilla Bean Paste

Method - White Chocolate Macadamia Brownie

  1. Step 1

    Preheat oven to 180°C. Grease a 12-hole cupcake tray with cooking spray.

  2. Step 2

    Melt butter in a microwave proof bowl for 1 minute or until melted. Add sugar to and whisk until smooth, allow to cool for 3-4 minutes. Once mixture is slightly cooled, add egg, schnapps and vanilla. Mix until well combined.

  3. Step 3

    Fold in flour, baking soda, nuts and chocolate chips until a thick batter forms. Spoon batter into prepared cupcake tray and bake for 20 minutes or until an inserted skewer comes out clean.

Method - White Chocolate Buttercream Icing

  1. Step 1

    Beat butter in a stand mixer or with electric beaters until white and doubled in size (about 10 minutes). Be sure to scrape down the edges of the bowl occasionally.


  2. Step 2

    While butter is beating, prepare white chocolate. Melt white chocolate in a microwave proof bowl for 1 minute. If not completely melted, continue at 30 second intervals until completely melted. Allow to cool slightly.

  3. Step 3

    Gradually add sifted icing sugar to butter and mix until combined. Add vanilla and cooled white chocolate, then whip until fluffy (about 1-2 minutes).


Method - Butterscotch Sauce

  1. Step 1

    Place sugar in a small saucepan over medium heat. Heat until sugar melts and begins to turn a golden colour, mixing constantly. Be careful to remove from heat once sugar begins to colour otherwise the sugar will burn. Carefully add butter, the mixture will bubble so keep a safe distance from the saucepan. Stir butter into sugar mixture until it is completely melted and combined with the sugar.

  2. Step 2

    Slowly pour cream into the caramel and stir continuously. Once combined, return to the heat and allow the mixture to boil for one minute.

  3. Step 3

    Remove from the heat and stir in schnapps and vanilla bean paste. Allow to cool and transfer to a container or jar for drizzling over brownies.

  4. Step 4

    Transfer icing to a piping bag and pipe or spread onto brownies. Finish with a drizzle of cooled butterscotch sauce, extra chopped macadamias and mini meringues, if desired.