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(Springform pan is recommended but not required)
-nonstick cooking spray
-1 cup flour (all-purpose or cake flour)
-1 cup packed brown sugar
-1 teaspoon salt
-1-1/2 teaspoons double-acting baking powder
-1 teaspoon vanilla extract
-1/3 cup melted butter
-1/2 cup macadamia (or other) nutmeats
-1 cup candy morsels (white chocolate, butterscotch or other)
Begin by coating a 9″ round springform pan (OR a 9″x9″ glass dish) with a heavy layer of nonstick cooking spray or Baker’s Joy. Preheat oven to 350 degrees.
In a large bowl, combine 1 cup flour (all-purpose or cake flour) with 1 cup brown sugar. Add 1 teaspoon salt and 1 teaspoon baking powder; stir well.
In a measuring cup, melt 1/3 cup butter with 1 teaspoon vanilla extract. Incorporate liquid into flour/sugar. Break an egg into the batter and mix well.
Stir in approximately 1/2 cup macadamia nutmeats (can substitute peanuts, pecans, walnuts, etc.) and about 1 cup candy morsels (I use a combination of white chocolate and butterscotch chips).
The mixture will be very dense and not look like nearly enough to fill your pan. Ignore this appearance–it will be plenty.
Pour the thick batter into your springform pan (or baking dish) and spread it as evenly as you can in about 30 seconds’ time. Don’t spend longer than that–the oven’s heat will finish the job for you.
Place springform on a cookie sheet and bake for approximately 25-30 minutes, or until fork inserted into center comes out mostly clean. (If top begins to brown too early, you can place tinfoil or an extra cookie sheet over the top during bake time.)
Remove from oven, pop away side of pan if using springform, and allow to cook completely before slicing/serving. Ice cream and caramel make wonderful toppings for this, or wrap slices in waxed paper to pocket to work in the morning for “coffeehouse-style” sweets on-the-go.