These are the bombshells of the blondie world.  I love them.  You will too.

Chunks of white chocolate, macadamia nuts, vanilla extract and vanilla bean seeds…it doesn’t get any blonder or more luscious than that.

Platinum Blondies are a pale symphony of whites, buttery creams, toffees, and butterscotch tones.  Very simple and refined, like a beige cashmere throw; it’s part of their charm.

All by itself white chocolate doesn’t do that much for me, it’s one of those ingredients that blossoms when you combine it with certain other ingredients, like macadamias and all that vanilla and brown sugar.

What is it about brown sugar?  Of all the boxes, bags and packets in my baking arsenal, it’s the one thing I’m most likely to be out of at any given moment.  Or, if I’m not completely out, the remaining bit has gone rock solid.  And when that moment comes right in the middle of making blondies, it becomes a crisis.

So I decided to try an old trick—make it myself.  Brown sugar is really just white sugar before the molasses has been refined out of it.  So put a bit of molasses back in and—voila—you have brown sugar.  And I have to say, from the feel and scent of it, it’s better brown sugar than you can buy.  I couldn’t stop sniffing it!

Just put a cup of sugar and 2 tablespoons of molasses together and mix well.  You can do it in the mini processor or you can have at it with a spoon.  Either way it’s very satisfying.  The sugar will fluff up in the processor, but it will still be equivalent to 1 cup, be sure to pack it down as you measure it.

(White Chocolate and Macadamia) Platinum Blondies

oven to 350F
1 2/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
 1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
the seeds of 1 vanilla bean
heaping 1/2 cup white chocolate chips 
heaping 1/2 cup macadamia nuts, coarsely chopped

  • Line an 8×8 pan with parchment, this will make the blondies easy to remove and to cut cleanly.  If you don’t use parchment, lightly grease the pan.
  • Measure out your flour, baking powder and salt in a small bowl.  Whisk to combine.
  • Cream the butter and sugar until fluffy.  Then add the eggs, one at a time, the vanilla, and vanilla bean seeds, and mix well.
  • Add the flour mixture and mix until just combined.
  • Fold in the nuts and white chocolate.
  • Spread evenly in your pan and bake for 35 minutes— a toothpick inserted near the center should come out moist with a few crumbs and the blondies will be light golden.
  • Cool before cutting.

Platinum Blondies | The View from Great Island

Tagged with →  
This doesn't have to be goodbye ---
CLICK HERE FOR TVFGI'S RSS FEED AND NEVER MISS ONE DELICIOUS BITE!
If you love to get mail, CLICK HERE AND I'LL SEND MY POSTS TO YOUR INBOX.
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
blog_share_subscribe
Share →

39 Responses to Platinum Blondies (and do-it-yourself brown sugar)

  1. […] is essentially white sugar before the molasses is removed through processing. Follow the recipe here when you’re in a […]

  2. […] is essentially white sugar before the molasses is removed through processing. Follow the recipe here when you’re in a […]

  3. […] is essentially white sugar before the molasses is removed through processing. Follow the recipe here when you’re in a […]

  4. […] is essentially white sugar before the molasses is removed through processing. Follow the recipe here when you’re in a […]

  5. Michal says:

    Thanks for the awesome idea!

  6. […] It is a fundamental law of nature that you will always be out of brown sugar when you need it. But never fear, just process some plain old sugar with molasses and you’ve got DIY brown sugar! Use two tablespoons of molasses for every cup of sugar. (via The View from Great Island) […]

  7. Mary S says:

    I have always liked Blondies, but I really love your recipe with the macadamia nuts and the white chocolate chips!! I can’t wait to put together another batch. They are a bit of heaven.

    My mother taught me, many, many years ago, how to make brown sugar and we did it often. I grew up thinking everyone knew how to do it. So it is always a surprise to me when it is posted as a “new” idea. Oh well, what is old, always becomes new again, doesn’t it?

  8. Becky says:

    I just found your site. Found one of your food photos on Food Porn Daily and here I am! These look delicious, love the brown sugar tip – have to make some now!

  9. […] yes, you can absolutely make your own brown sugar by mixing regular sugar with a little molasses.  I show how to do it here.  For a cup of white […]

  10. GoddessLis says:

    …in progress with homemade raspberry swirl and after it cools it will get a cream cheese frosting.

    PS: no chips or nuts.

  11. Honesty time: these blondies should be totally blowing my mind. And they are blowing my mind, but what’s blowing my mind more, or distracting from the mind-blowing brownies, is that you made your own brown sugar. And it looks incredible, and that now i have to do that when i get home from vacation so i can try it for myself. I’m a geek, what can i say. :)

  12. Oh yum, your blondies look absolutely divine!

  13. Mary says:

    These look and sound delicious. I love platinum blondies and have an assortment of recipes for them. Yours is terrific. I hope you are having a great week. Blessings…Mary

  14. Mary Younkin says:

    These are some of my favorite blondies and I don’t even think I have them posted! I’m not a huge fan of white chocolate, but with macadamia nuts, I can not get enough of it. Thanks for the reminder about the brown sugar too. I keep meaning to try that!

  15. Kitchen Belleicious says:

    never ever thought to make my own brown sugar but it is genius and something everyone should know how to do! I am sooooo posting about this!

  16. Girl About Chelts says:

    These look delicious! I love the photo’s on your blog Xx

  17. Tricia Buice says:

    You always have the best tips and tricks! Wonderful blondies too – thanks Sue!

  18. Natalie G says:

    They look amazing, I love biting into chunks of white chocolate!

  19. Paula Montenegro says:

    I love the opening sentence. And the gorgeous blondies of course! I´ve been making brown sugar for a while now, since here the common one is very dark and I like the light brown. But it never ends as even colored as yours! I´m jelous…

  20. belleau kitchen says:

    They look fab. I love the way blondies go on top. So rich and buttery. My mouth is watering. I’ve bookmarked these for the weekend. Just don’t tell the diet…

  21. Blondies are wonderful but I love anything with brown sugar. And thanks for reminding me about the molasses trick. I remember ttying that a long time ago! Great for when you run out. These look incredible!

  22. The Café Sucré Farine says:

    Oh my, these are calling my name! Very yummy indeed!

  23. Val says:

    Your pictures look amazing!!! I love blondies.

  24. Averie @ Averie Cooks says:

    Gorgeous blondies (I love them – blondies are a total weakness!) and with the white choc chunks and the DIY brown sugar, love everything in this post!

  25. Paula do you use your food processor to blend your sugar? Because I think that blends it fast and completely. I’d like to try for a dark brown sugar, but there must be a limit to how much molasses you could put in to the sugar before it becomes a paste!

  26. Even though I’m a dyed-in-the-wool traditional brownie lover but I love your tip for making brown sugar – awesome!

  27. They remind me of the cookie I love at Costco:) I don’t eat desserts for many reasons..

    But those.. when I used to visit Broker’s inspections and the agents had bought their treats at Costco?
    I had to have just that..
    these..home made..better..Wow.
    Love the brown sugar tip too:)

  28. bellini says:

    No kidding…macadamia nuts and white chocolate..what more could we ask for.

  29. Amy says:

    These look SOOOO YUMMY! I love that pic of all the diff beige colors together. So pretty. My brown sugar used to turn hard also, but now i keep it in its original plastic but inside one of those OXO pop top containers…it’s amazing! It totally stays soft.

  30. grace says:

    delicious! as i was making my batch of blondies, i wished i had some macadamia nuts to put into them–nice touch!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>