These White Chocolate Macadamia Nut Blondies are the bombshells of the blondie world. I call them “Platinum Blondies’ and I love them. You will too.
White Chocolate Macadamia Nut Blondies triple down on the vanilla
This is the recipe for vanilla lovers ~ with chunks of white chocolate, vanilla extract and vanilla bean seeds…it doesn’t get any blonder or more luscious than that. Each ingredient brings something new to the vanilla party, and that lovely flavor really lingers.
what do these white chocolate blondies taste like?
Along with all that vanilla, there are notes of toffee and butterscotch as well. It’s a monochromatic but complex layering of flavors that pack a big punch!
what type of white chocolate should you use for these blondies?
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 vanilla and brown sugar. I used convenient white baking chips for these blondies, but if you’re a white chocolate aficionado, use good quality white chocolate and chop it into small chunks. If you can find real white chocolate chips, go for it, the flavor will be lovely.
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!
how to make your own brown sugar
- 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.
These white chocolate blondies bake up super moist and chewy ~ move over brownies!!
for the love of blondies
- Strawberry lemon blondies
- Maple walnut blondies
- Toasted pecan and dark chocolate chip blondies
- Almond butter skillet blondies
- Chocolate Hazelnut Blondies
White Chocolate Macadamia Nut Blondies
- 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
- 1/2 cup (heaping) cup white chocolate chips
- 1/2 cup (heaping) cup macadamia nuts, coarsely chopped
- Set oven to 350F
- 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.