White Chocolate Macadamia Blondies
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!
Servings: 16
Ingredients
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