Thursday, March 19, 2009

White Chocolate Macadamia Nut Blondies

I knew the instant I saw these White Chocolate Macadamia Nut Blondies that they were right up The Boy’s alley. He often goes for a white chocolate macadamia nut cookie, and he also loves blondies. So, to combine then into one dessert, would truly be a special treat for him! Which is why I decided to save them until his birthday. You might be wondering, why I made these for his birthday, if I also made the Chocolate Cake with Salted Caramel Frosting. Well you see, poor pitiful Boy had his birthday fall on a Tuesday this year, and he had to work. We had made plans to go out of town to Atlanta to celebrate, but not until the following weekend. So he had 4 days in between the actual birthday and the cake. I knew I wanted to give him something sweet to tide him over!

And sweet these were! They are a VERY VERY rich dessert! The smell was so intoxicating as these baked. It’s best to wait until these cool completely before cutting them, but we couldn’t wait, and sort of cut into them right away a little. I honestly think he had three that night. I could be wrong though, maybe he had just two. If you’re looking for a bar dessert that is easily transportable and highly addictive, I suggest you give this recipe a try!


White Chocolate Macadamia Nut Blondies

from Emeril Lagasse, as seen on LovestoEat


1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped


Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 9-inch baking pan (I used a 9x13 pan, and still felt they were sufficiently thick) with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

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13 Responses to “White Chocolate Macadamia Nut Blondies”

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