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EASY CARROT CAKE
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Caramel macadamia blondies
Macadamias are a unique nut with a soft, buttery texture and flavour. Our hack to getting the most out of macadamias is to roast them – this gives them a stunning golden-brown colour and further intensifies their delicate flavour. Paired with a luscious filling of caramel treat, these macadamia blondies are an absolute dream!

Caramel macadamia blondies

Makes: 8 blondies

Ingredients

60g whole macadamia nuts
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
60g caramel chocolate drops (optional)
1/3 cup Caramel Treat

Directions

Preheat the oven to 160°C fan-assisted convection and line a 21 x 11cm loaf tin with baking paper.

Place the macadamia nuts onto a tray and roast in the oven for 8-10 minutes until lightly golden brown. Set aside to cool, then roughly chop.

For the blondie, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the blondie mix (sachet 2), chopped toasted macadamias and caramel drops, if using, and stir to form a thick batter.

Spread half the batter into the prepared tin. Spoon the caramel treat on top and spread it into an even layer (see Tip). Dollop the remaining batter on top of the caramel treat and smooth out the surface until the caramel is completely covered.

Bake the blondie for 20-25 minutes or until cooked through but still gooey in the centre. Allow to cool completely before slicing and enjoying.

 

Tip: Lightly whip your Caramel Treat with a whisk or electric hand mixer to make it smooth and creamy – this will make it easier to spread evenly.

Ingredients

60g whole macadamia nuts
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
60g caramel chocolate drops (optional)
1/3 cup Caramel Treat

Directions

Preheat the oven to 160°C fan-assisted convection and line a 21 x 11cm loaf tin with baking paper.

Place the macadamia nuts onto a tray and roast in the oven for 8-10 minutes until lightly golden brown. Set aside to cool, then roughly chop.

For the blondie, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the blondie mix (sachet 2), chopped toasted macadamias and caramel drops, if using, and stir to form a thick batter.

Spread half the batter into the prepared tin. Spoon the caramel treat on top and spread it into an even layer (see Tip). Dollop the remaining batter on top of the caramel treat and smooth out the surface until the caramel is completely covered.

Bake the blondie for 20-25 minutes or until cooked through but still gooey in the centre. Allow to cool completely before slicing and enjoying.

 

Tip: Lightly whip your Caramel Treat with a whisk or electric hand mixer to make it smooth and creamy – this will make it easier to spread evenly.

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