Macadamia Nut Blondies With Caramel-Maple Topping

Recipe by groovyrooby
SERVES: 16-20


  • 2 34
  • 1
    teaspoon baking powder
  • 1
    teaspoon baking soda
  • 12
    teaspoon salt
  • 6
    ounces firm silken tofu (half a package of the vacuum-packed kind)
  • 14
    cup rice or 1/4 cup soymilk
  • 13
  • 2
    cups sugar (very strict vegans will want to mind your sugar)
  • 2
    tablespoons vanilla extract
  • 1 14
    cups macadamias, partially chopped & partially ground (a few pulses in a food processor for chopped, remove some for this & below, then a few more for grou)
  • 14
    cup nonhydrogenated margarine (no whey, mind you)
  • 2
    tablespoons turbinado sugar or 2 tablespoons other brown sugar
  • 1
    cup raw macadamias, coarsely chopped (either from first round in the food processor or chopped by hand on a cutting board with a large kni)


  • Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
  • To prepare the dough:
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a blender, whiz the tofu with rice milk until smooth.
  • Add the oil, sugar, and vanilla, and blend again.
  • Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
  • Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
  • Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
  • To prepare the topping:
  • In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
  • Increase the heat to bring to a boil for 1 minute.
  • Stir in the nuts. Remove from heat.
  • Finally:
  • Remove the blondies from the oven and pour the topping over them.
  • Return to oven, and let bake for 10 more minutes.
  • Let cool completely before serving. The topping should harden to a caramel-like consistency.
  • The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!