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”

  1. 1
    Stephanie — March 19, 2009 @ 9:23 am

    Oh wow! Those look and sound wonderful and out of this world!

  2. 2
    elly — March 19, 2009 @ 10:02 am

    Mmm, this is actually my FAVORITE blondie combination! ๐Ÿ™‚ I love white chocolate & pecan too. These look so good.

  3. 3
    Erin — March 19, 2009 @ 12:05 pm

    These look so good! I have been on a blondie kick lately, and this isn’t helping! I usually make mine with white chocolate and toffee, but this sounds like a combo that I have to try!

  4. 4
    Anonymous — March 19, 2009 @ 2:23 pm

    Coming from this “blondie”, these blondies are wonderful. I’ve had these before and they are rich and decadent. Thank you for the nice pics and the recipe!

  5. 5
    Kerstin — March 19, 2009 @ 4:43 pm

    Wow – your blondies look incredible! My parents are in Hawaii right now, so maybe I’ll make these and pretend I’m there with them ๐Ÿ™‚

  6. 6
    Ramya Kiran — March 19, 2009 @ 4:48 pm

    They look delicious!!

  7. 7
    A_and_N — March 20, 2009 @ 10:12 am

    Jaw-dropping blondies!!!! They look phenomenal Erin!

  8. 8
    Kevin — March 20, 2009 @ 8:15 pm

    That is my favorite cookie flavour combination and I really like the sound of the bar version!

  9. 9
    noslivershere — March 20, 2009 @ 9:50 pm

    Ohh yum! I love these in cookie form from Costco! These are now on my list of things to make. Thanks for sharing.

  10. 10
    HoneyB — March 22, 2009 @ 6:39 pm

    These definitely look like bars we would love!

  11. 11
    Kalena — June 22, 2009 @ 11:23 am

    Please make this soon…and bring them to me…and let me eat them…ALL.

  12. 12
    Sweetie — August 20, 2009 @ 4:15 am

    Thanks for highlighting this recipe! You did a great job.

    I halved the recipe and baked it in a 9×9 pan for 25 minutes at a little under 350. I also subbed the mac. nuts for sliced almonds, added 1/4 tsp salt along with 1/2 tsp almond extract.

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