White chocolate & macadamia blondies
Indulge in the heavenly combination of rich white chocolate and crunchy macadamia nuts with our irresistible White Chocolate & Macadamia Blondies. Made with creamy butter, pure vanilla extract, and perfectly baked to golden perfection, these blondies are a sweet treat you won't be able to resist. Perfect for any occasion, they promise to deliver a delightful blend of sweet and nutty flavors in every bite. Try this easy, yet decadent recipe today for a dessert that’s sure to impress!
- 28 Jan 2025
- Cook time 45 min
- Prep time 15 min
- 12 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 4.80g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.50g | 4% |
| Sugar 22g | 22% |
| Fat | |
| Fat 22g | 27% |
| Saturated 9g | 29% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 40mg | 7% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.64mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.16mg | 0% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 2.02ug | 2% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 120mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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