This was a much better result than my first attempt a few weeks ago, but it still isn't quite what I'm looking for. I based the recipe on this recipe for White Chocolate Blondies, using more butter and some soft toffees instead of the melted white chocolate. The recipe was very tasty, but too light and cakey to match my expectations of a blondie. I'd like something more like a dense brownie in texture. Fortunately, since baking these, I've found several good looking blondie recipes on Stephanie's Ice Cream Before Dinner, so I think I'll try out some of those next.
In the meantime, if you want a tasty butterscotch flavoured cake, here is the recipe:
115g unsalted butter
115g soft toffees or vanilla fudge (I used Werther's Original Chewy Toffees)
100g light muscovado sugar
2 tablespoons water
2 large eggs
130g plain flour
1/4 teaspoon salt
3/4 teaspoon baking powder
80g white chocolate, chopped roughly
80g macadamia nuts, toasted and chopped roughly
Pre-heat the oven to 160C, line an 8" square baking tin with baking parchment. Sift the flour, salt and baking powder together.
In a large saucepan, gently heat the butter, toffees, brown sugar and water until the toffees have completely melted. Stir well, to give a smooth amalgamated mixture. Allow the mixture to cool until it is barely more than hand-hot (otherwise you will scramble the eggs).
Beat in the eggs, one at a time, then stir in the flour mix, followed by the nuts and white chocolate.
Pour into the prepared baking tin and bake for about 30 minutes, or until done when tested.
Cool in the tin, and cut into 12-16 pieces when completely cold.