White Chocolate Macadamia Blondies
Blondies are basically brownies without the chocolate, which sounds boring until you load them with white chocolate chunks and buttery macadamias.
The brown butter base gives these bars a nutty depth that regular vanilla desserts can’t touch. They’re chewy in the middle with slightly crisp edges.
Brown Butter Changes Everything
Cooking the butter until it turns golden and smells nutty creates the foundation flavor here. Watch for amber color and a toasted aroma – that’s your cue to pull it off the heat. Let it cool completely before mixing with sugars or you’ll scramble the eggs later.
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Chunk Size Matters
Roughly chop your white chocolate into irregular pieces about the size of chocolate chips. Too small and they disappear into the batter. Too large and they create weird pockets that fall apart when you cut the bars. Same goes for macadamias – halves work perfectly.
Avoid Dense, Tough Blondies
Mix the flour just until it disappears into the batter. Overmixing develops gluten, which turns these from chewy to rubbery. The batter will look slightly lumpy – that’s exactly what you want. Stop stirring the moment you don’t see dry flour streaks.
Getting Perfect Doneness
- Press the center gently – it should feel just set, not squishy. Overbaked blondies turn dry and crumbly.
- Cool completely before cutting or they’ll fall apart. Chilling for 30 minutes makes cleaner slices.
Frequently Asked Questions
Which white chocolate works best here?
Good quality white chocolate bars chopped up beat white chocolate chips. Ghirardelli, Lindt, or Guittard all melt beautifully and taste less artificial than most chips.
How long do these stay fresh?
Store covered at room temperature for up to 5 days. They actually improve after the first day as flavors meld together.
Will regular nuts work instead of macadamias?
Absolutely. Toasted pecans or walnuts are excellent substitutes. Toast them lightly first to bring out their flavor and add crunch.
Editor’s Choice
White Chocolate Macadamia Blondies
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a large bowl and let cool for 10 minutes.
- Mix wet ingredients: Whisk brown sugar into the cooled brown butter until combined. Add egg and vanilla, whisking until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, salt, and baking powder. Add dry ingredients to wet ingredients, stirring just until flour disappears.
- Add mix-ins: Fold in white chocolate chunks and chopped macadamias until evenly distributed throughout the batter.
- Bake blondies: Spread batter evenly in prepared pan. Bake for 22-25 minutes, until edges are set and center is just barely firm to touch.
- Cool and cut: Cool completely in pan before lifting out with parchment overhang and cutting into 16 squares.
Nutrition Facts
Per Serving (1 square)
