White Chocolate Macadamia Nut Blondies
Chewy blondies built on melted white chocolate, packed with chunks of macadamia nuts — a pantry-inspired treat that turned into a new favorite.
- Prep Time
- 15 min
- Cook Time
- 27 min
- Total Time
- 42 min
- Servings
- Makes 24 blondies
I was just rummaging through the pantry one afternoon when I spotted a bag of white chocolate chips and a stash of macadamia nuts, and that combination immediately demanded to become something. Ever since experimenting with melted chocolate chips in the batter for my Butterscotch Brownies, I'd been looking for the next flavor to try.
I went back and forth on whether to throw in extra chocolate chips, since a whole bag was already melted into the batter, but decided to let the macadamia nuts be the star instead, finished with a simple white chocolate drizzle on top. If this isn't white chocolate macadamia nut heaven, I don't know what is.
Ingredients
- 12 oz. white chocolate chips
- 1/2 cup unsalted butter
- 2 cups light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup chopped macadamia nuts
Instructions
- 1Preheat oven to 350 degrees. Combine the flour, baking powder, and salt in a small bowl and set aside.
- 2Melt the white chocolate chips and butter together in the microwave in 30-second intervals, stirring between each, until smooth.
- 3Transfer to a mixing bowl, add the brown sugar, and beat until well combined.
- 4Add the eggs and extracts, and beat just until combined. Add the dry ingredients and beat again just until combined, then stir in the macadamia nuts.
- 5Line a 9x13-inch baking pan with parchment paper, letting it hang over the edges, and coat with cooking spray. Spread the batter evenly in the pan.
- 6Bake for 25-30 minutes. Cool in the pan on a wire rack.
- 7Lift the blondies out using the parchment overhang, transfer to a cutting board, and cut into pieces with a sharp knife. Store in an airtight container for up to 3 days.
Storage & Reheating
Freezer instructions: wrap cooled, cut blondies individually in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
