White chocolate & macadamia blondies
These white chocolate and macadamia blondies are a sweet, buttery treat with creamy chocolate and nutty flavours, perfect for any occasion. The method involves melting, mixing, and baking for a deliciously moist texture.
Cook time 45 min
Prep time 15 min
Ingredients:
1/2 cup butter3/4 cup white chocolate
2 eggs
1 tsp vanilla extract
1.50 cups all-purpose white wheat flour
1 cup macadamia
3/4 cup sugar
White chocolate and macadamia blondies are a delightful twist on the classic brownie, offering a buttery, sweet treat that's perfect for any occasion. The creamy white chocolate perfectly complements the rich, nutty flavor of macadamias, making each bite irresistible.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a heatproof bowl, melt the 1/2 cup butter and 1/2 cup white chocolate together. You can do this in the microwave in 20-second intervals, stirring in between, or over a double boiler until smooth.
- Allow it to cool slightly.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
- Gradually add the melted butter and white chocolate mixture, mixing until fully incorporated.
- Sift in the all-purpose flour, folding it gently into the wet mixture until no streaks of flour remain. Be careful not to overmix.
- Fold in the chopped macadamia nuts and the remaining 1/4 cup chopped white chocolate.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Avoid overbaking to ensure a moist, fudgy texture.
- Allow the blondies to cool in the pan for about 10-15 minutes.
- Using the parchment paper overhang, lift the blondies out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
Your white chocolate and macadamia blondies should be golden brown and slightly firm to the touch. Allow them to cool completely before cutting into squares. Enjoy these decadent blondies with a glass of milk or a cup of coffee for a truly indulgent experience.
White chocolate & macadamia blondies FAQ:
Bake the blondies in a preheated oven at 350°F (175°C) for about 25-30 minutes. Check for doneness using a toothpick; it should come out mostly clean with a few moist crumbs attached.
Store the blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them wrapped tightly in plastic wrap for up to 3 months.
Yes, you can substitute macadamia nuts with other nuts like walnuts or pecans, depending on your preference. Just ensure that the substitution complements the flavor of white chocolate.
If the blondies come out too dry, it may be due to overbaking or using too much flour. Be sure to monitor the baking time closely and avoid overmixing the batter.
You can use dark chocolate instead of white chocolate, but this will change the flavor profile of the blondies, making them richer and more intense. Adjust the sweetness if desired.
Tips:
- Make sure to use high-quality white chocolate for the best flavor.
- Toast the macadamia nuts lightly before adding them to the batter for extra crunch and depth of flavor.
- Don’t overmix the batter; this will ensure your blondies are moist and tender.
- Line your baking pan with parchment paper for easy removal and cleanup.
- If you want to add a bit of contrast, sprinkle a pinch of sea salt on top before baking.
Nutrition per serving
12 ServingsCalories 350kcal
Protein 4.80g
Carbohydrates 33g
Fiber 1.50g
Sugar 22g
Fat 22g
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