White Chocolate Macadamia Blondies

Blondies with nuts and chocolate stacked on white plate.

5 from 1 vote

White Chocolate Macadamia Blondies are melt in your mouth delicious! With a thick and buttery texture and crisp top they are hard to resist.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Sweet

Cuisine: Western

Keyword: white chocolate macadamia blondies

Servings:

Calories: 405kcal

Author: Adrianne

Ingredients

2 cups brown sugar Note 1
250 grams/2 sticks butter unsalted, Note 2
2 large eggs free range
2 teaspoons vanilla
2 cups plain flour Note 3
1 cup white chocolate chips Note 4
1 cup macadamia nuts roasted and salted, Note 5

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Baking dish: line a square baking dish (24 cm x 24 cm or 9.4 inches) with 2 overlapping layers of baking paper with overhang on each side.
Sugar: add the brown sugar to a large mixing bowl.
Butter: add the butter to a heatproof container and place it into the microwave. Heat it on high for 30 second increments until melted (around 1 ½ minutes). Once melted, gently stir the butter.
Butter and sugar: next pour the melted butter into the bowl with the brown sugar and use a spatula or wooden spoon to stir until combined. Once combined let cool for 1-2 minutes.
Eggs, vanilla and flour: after letting the batter cool for a couple of minutes add the eggs and vanilla. Stir to combine consistently and then add the flour and stir again till consistently combined.
Mix ins: next pour the white chocolate chips and macadamia nuts into the bowl and gently fold in.
Transfer: use a spatula to transfer the blondie batter into the lined baking dish. Then gently level so that it is pushed into all 4 corners of the baking dish.
Bake: place the baking dish into the oven and bake the blondies for 35 minutes.
Cool: when the cook time is up use oven mitts to remove the baking dish and set it on heatproof surface. Let the blondies cool in the dish for at least 20 minutes. After this time is up, grab the baking paper and pull the blondies up and out of the dish. Place them onto a wire rack and let them cool for a further 20 minutes before slicing.

Video

Notes

Note 1- Brown sugar: loosely packed.
Note 2 - Butter: as I recommend us using roasted, salted macadamia nuts, I then also recommend using unsalted butter. This is because the nuts will bring the 'salt' and we don't want the blondies to be too salty.
Note 3 - Flour: this is plain flour, not self-raising flour. No need to sift. Simply measure and then add to the mixing bowl.
Note 4 - Chocolate: I have also used dark chocolate chips to make the recipe and they were perfect! You can also use milk chocolate chips if you wish to. Or you can use a combination. We do however want to ensure that we are using cooking chocolate chips as well as sticking to the amount indicated in the recipe card.
Note 5 - Macadamia nuts: I recommend using roasted, salted macadamia nuts for the best flavor and crunch. If you want to use another nut like walnuts, pistachio nuts or pecans you can. As above, stick to the same amount of 'nuts' in the recipe card.

Nutrition