Toasted Macadamia Nut Miso Butterscotch Blondies

Adapted from: Fix Feast Flair (who adapted it from Cook’s Illustrated)

Yield: 16-ish blondies, depending on how you cut ‘em 



  • 1 4.5-oz can (~ 1 cup) Hamakua Unsalted Macadamia Nuts 
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 12 Tbsp unsalted butter, melted & cooled
  • 1 cup light brown sugar, tightly packed
  • 1/3 cup white miso paste
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • ½ cup butterscotch chips


  • ½ cup butterscotch chips
  • 1 Tbsp white miso paste
  • 2 tsp vanilla extract


  1. Heat oven to 350°F.
  2. Spread out macadamia nuts on rimmed baking sheet. Bake until light golden, around 5 minutes. Let cool completely, then coarsely chop. (If you’re impatient like us, spread the macadamias out on a plate, then stick ‘em in the fridge.)
  3. Line an 8" x 8" metal baking pan with parchment paper, then grease parchment.
  4. In a medium bowl, whisk together flour and baking powder.
  5. In a second medium bowl, whisk together melted butter, brown sugar, and miso until thoroughly combined and smooth. Add eggs and vanilla; mix until well incorporated.
  6. Fold dry mixture into wet mixture until just combined, being careful not to overmix.
  7. Fold in butterscotch chips and macadamia nuts. Spread batter into pan, smoothing top with an offset spatula or the back of a spoon.
  8. Bake 30–35 minutes until light golden brown.
  9. Transfer baking pan to wire rack and allow to cool completely.
  10. Cut into 16 squares.
  11. To make drizzle, melt butterscotch chips in microwave in 30 second increments. Whisk in miso and vanilla.
  12. Pour drizzle into a small resealable plastic bag, then cut off just a tiny bit of one of the bottom corners.
  13. Drizzle butterscotch/miso mixture over blondies with as much restraint or reckless abandon as you like.

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