White Chocolate Macadamia Blondies

Loaded with macadamia nuts and white chocolate, these White Chocolate Macadamia Blondies are  fudgy, crunchy and buttery.  Plus they’re a cookie in a bar, so they’re quick and easy to get into the oven.  No scooping and rolling involved!

It’s no secret that I’m a huge cookie fan…well actually, my kids are huge cookie fans!  And we’re pretty keen on brownies and cakes too, so it’s only natural to put them together and make a blondie.  Natural in my house, anyway!

I have been baking thick, chewy, choc-filled cookies for longer than I can remember.  Even before I got my stand mixer, I was mixing those babies by hand.  That’s some serious bicep work!  And my boys have grown up baking cookies with me (I’m pretty sure they hang around just to get a spoonful or two of that cookie dough!).  My Best Ever Chocolate Chip Cookies are an absolute staple in our house.

COOKIES WITHOUT THE FUSS

Now I don’t know how it came about (am I getting lazy in my not-so-old age?), but I thought I could cut out the scooping and just dump all of that mixture into a baking tin and make a cookie bar.  Even better, I could tweak my favourite white chocolate chip macadamia cookie recipe a little and turn it into a blondie.  And it was one of the better ideas I’ve had in a long time!  Oh my goodness, what a discovery!

These White Chocolate Macadamia Blondies are amazing!  Filled with two of my favourites -white chocolate and macadamias!  Oh, and of course brown sugar, it just makes everything so much better!  They still have the slightly crispy cookie texture on the outside, with all of the fudgy goodness of a brownie on the inside….and loads of white chocolate and crunchy macadamias.  Top it all off with a beautiful drizzle of white chocolate (because everyone appreciates a little extra chocolate!).

So…..grab your mixer (unless you’re working on bicep definition!), whip up these super easy White Chocolate Macadamia Blondies and share them -with your family and friends.

White Chocolate Macadamia Blondies

Sandra

Crispy on the outside, soft and chewy inside and loaded with white chocolate and macadamia nuts. It's a blondie crossed with a cookie....a Blookie!

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 16

Ingredients

  

1x2x3x

Blondies

• 240 g Plain flour
• 1 tsp Baking powder
• ¼ tsp Salt
• 170 g Butter at room temperature
• 210 g Light brown sugar
• 115 g White Sugar
• 2 Eggs at room temperature
• 2 tsp Vanilla extract
• 130 g Macadamias roughly chopped
• 230 g White chocolate chips or roughly chopped white chocolate

White Chocolate Drizzle

• 75 g White chocolate
• 15 g Butter

Instructions

 

Blondies

• Spray a 23cm square cake pan with cooking spray and line with baking paper.
• Pre heat oven to 180° celsius.
• In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. It takes a few minutes with the mixer on medium high. This could also be done with a hand mixer.
• Add the eggs and vanilla and beat at medium speed until combined.
• In a separate medium bowl, sift together the flour, baking powder and salt.
• Add the dry ingredients to the mix and beat on low until just combined.
• Stir through the macadamias and white chocolate chips.
• Spread batter into the pan and even out.
• Bake for 30 minutes, until golden brown and just cooked.
• Allow to cool completely in the pan, then turn out to drizzle with chocolate.

White Chocolate Drizzle

• Place the white chocolate and butter in a microwave safe bowl.
• Heat the chocolate and butter in 30 second bursts, stirring between each interval, until chocolate is just melted.
• Place the melted chocolate and butter into a piping bag or snap lock back and cut a small opening, to enable piping the chocolate.
• Decorate the blondie with the melted chocolate, allow to set, then cut into 16 squares

Keyword blondie, chocolate, macadamia

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