White Chocolate and Macadamia Nut Blondies
These white chocolate and macadamia nut blondies are rich and gooey. A sprinkle of espresso powder sifted in with the dry ingredients adds depth of flavor. The bars are easy to pack and transport to potlucks, picnics and barbecues.
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 1 1/4 cups (9 oz./280 g) firmly packed light brown sugar
- 2 tsp. instant espresso powder
- 1 tsp. vanilla extract
- 2 eggs
- 1 cup (5 oz./155 g) all-purpose flour
- 3/4 cup (4 oz./125 g) macadamia nuts, coarsely chopped
- 3 to 4 oz. (90 to 125 g) white chocolate, coarsely chopped
Preheat an oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking pan.
In a large bowl, using an electric mixer, beat the butter, brown sugar, espresso powder and vanilla on high speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition, then beat until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and beat just until incorporated. Fold in the nuts and white chocolate just until blended. Scrape the batter into the prepared pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into bars and serve. Makes 12 to 16 bars.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).