White Chocolate Macadamia Nut Blondies

White Chocolate Macadamia Nut Blondies
Not everyone is a big white chocolate fan, but even people who don’t generally like white chocolate find that it is a great combination with macadamia nuts. Creamy white chocolate is a great compliment for crunchy, buttery macadamia nuts because the flavors work extremely well together and neither one dominates the other. Other kinds of chocolate can sometimes overwhelm the delicate flavor of macadamia nuts. I happen to be a fan of white chocolate, so it goes without saying that I like the combination, but these White Chocolate Macadamia Nut Blondies are good enough to win anyone over.

The blondies are dense and almost fudgy, just with a very brownie-like texture despite the fact that there is no chocolate in the bars themselves. They are, however, packed with chopped macadamia nuts and white chocolate chips. The bars are rich without being too heavy, and they have a good butter and vanilla flavor to them that showcases the white chocolate and nuts very well. I used slightly more macadamia nuts than white chocolate chips, simply because I wanted a little extra crunch in my blondies, although you can boost the amount of white chocolate a bit if you want a little extra in your batch.

I also used toasted, salted macadamia nuts for my blondies. You don’t need to use salted nuts if you prefer not to (and even untoasted work well), but I like the slightly savory edge that the salt gives to the nuts and think that it creates an even nicer contrast with the white chocolate. Cut these bars into any size slice you like. I usually opt for about 16 pieces, but you could serve smaller bite-sized bars or huge and indulgent ones. They will keep well for a couple of days when they are stored in an airtight container, too, so you you can make them ahead of time.

White Chocolate Macadamia Nut Blondies
1/2 cup butter, melted and cooled
1 cup sugar
1/4 tsp salt
1 large egg
1 tsp vanilla extract
1 cup all purpose flour
2/3 cup toasted and salted macadamia nuts, coarsely chopped
1/2 cup white chocolate chips

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a large bowl, whisk together butter and sugar until well-combined. Beat in salt, egg and vanilla extract until well combined.
Stir in flour and mix until no streaks of dry ingredients remain. Fold in macadamia nuts and white chocolate until they are evenly distributed.
Transfer dough to prepared baking dish and spread into an even layer.
Bake for about 30 minutes, until bars are set and light golden.
Cool completely in the pan before slicing.

Makes 16.

10 comments

  1. These look amazing. I know quite a few white chocolate macadamia nut lovers and they will love this new bar option. Thanks!

  2. How interesting. Every other white chocolate brownie/blondie recipe I’ve seen has used melted white chocolate as part of the batter. But here, the white chocolate only comes in as a stir-in. Thank you for sharing, I think I need to try these sometime! :)

  3. This is my favorite cookie… I never thought to make it into a bar!!! So smart!

  4. These look so delicious! Just mention the words “white chocolate” to me, and I’m hooked. :)

  5. I love the idea of putting white chocolate and macadamias in blondies. They look so dense and gooey!

  6. Made this one for my librarians today. If it tastes half as good as it smelled coming out of the oven…should be a winner. And super easy to put together. As easy as any brownie mix but TWICE as good. Thanks.

  7. LOVED this.. so easy & DELISH! i need to keep in mind to lower the heat setting, but who doesn’t love the crunch corners! thanks again, nicole!

  8. Belinda Castillo

    Made these tonight. They are scrumptious! And very easy to make. Thanks for the recipe !

  9. One word… AWESOME! I’ve made these a number of times (including just this morning) and they are delicious! It’s a very simple recipe with a fabulous result.
    Thank you for sharing with the world!

    Sharon

  10. These were amazing absolutely delicious.
    It’s a keeper thanks again

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