White Chocolate Macadamia Nut Blondies


One of my all time favorite cookies is White Chocolate Macadamia nut cookies, especially Mrs. Field’s. I saw this recipe on Erin’s Food Files. She apparently got the recipe from Loves to Eat who got the recipe from Emeril. The original recipe says to bake it in a 9 x9 pan, Erin cooked it in a 9×13 pan, but I used a 11×7 pan. I made a few other changes, so the recipe below is my version. This recipe really needs a heavy duty mixer to mix it all up. It’s a very thick dough, looks just like cookie dough. I cooked mine for the full 30 minutes and took them out. When I served them they were a little under cooked. They were still good, but should have cooked a few more minutes. I think that roasting the macadamia nuts is what makes this blondie so fabulous. It definitely bring out more flavor from the nut. These bars were very full of nuts and chips. I will probably reduce the amount slightly the next time I make them. I want to be able to taste the blondie part a little more. Theses babies aren’t low on calories either, it uses 1/2 pound of butter. Just share them with others, so you don’t eat the whole pan.

Also FYI, I will be taking Monday and Tuesday off. I am hoping to do a post Wednesday, but it will be later in the day. I have two great main dish recipes I’ll be sharing when I get back. They both use the crockpot too! They’ll help you keep your house cool this summer. I also have a great quick salad to share with you also. See you then.


White Chocolate Macadamia Nut Blondies

1/2 pound butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped (see note below)

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Mix in 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, line a 11×7-inch baking pan with aluminum foil and spray with cooking spray. This will make it easy to remove the bars and cut them up for serving. Pour the batter into the pan and place in the preheated 350 degree oven. Bake for 25 to 30 minutes, or until set yet still moist.

To toast macadamia nuts : Spread nuts in a single layer on a baking sheet. Place in 400-degree F. oven. Toast until golden (about 5 to 7 minutes) stirring half way through.

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