|2||cups (500 mL) all-purpose flour|
|1||tsp (5 mL) baking powder|
|1/2||tsp (2 mL) baking soda|
|1 1/2||cups (375 mL) packed brown sugar|
|1/2||cup (125 mL) butter (1 stick), softened|
|1||tsp (5 mL) Double-Strength Vanilla|
|1||cup (250 mL) macadamia nuts, coarsely chopped, divided|
|1||cup (125 mL) lightly packed sweetened flaked coconut, divided|
Yield: 24 blondies
Nutrients per serving: (1 blondie): Calories 180, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 30 mg, Carbohydrate 24 g, Protein 2 g, Sodium 105 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1 1/2 starch, 1 1/2 fat (1 1/2 carb)
Cook's Tips: The ingredients that flavor these blondies have interesting origins. Coconut was first found in Malaysia. Macadamia nuts are native to Australia and were introduced into Hawaii in 1881. Our vanilla comes from the Bourbon Isles, which were ruled by a French family of the same name.
Other nuts such as pecans or walnuts can be substituted for the macadamia nuts, if desired.
Drizzle melted chocolate or caramel over cooled blondies for an extra sweet treat. You can also sprinkle with chopped toffee candies before baking.