White chocolate and macadamia blondies are a white chocolate version of the ever-popular brownies. What makes brownies different than blondies? Well, one is chocolate based and the other is vanilla based. Blondies use similar ingredients to brownies. They both contain flour, sugar, butter and eggs. Blondies can also contain chocolate but it’s usually white chocolate. Blondies usually have notes of caramel and butterscotch, thanks to brown butter a key ingredient in many blondie recipes.
People tend to think of blondies as lighter version of brownies, just without the cocoa. It’s not that simple. Most blondie recipes have way more flour and they rely heavily on brown sugar for chewiness and a fudge like texture. The whole texture of blondies and brownies falls somewhere in between a cookie and a cake with a moist centre. Once you have made these amazing sweet treats you would never buy shop bought again.
Ingredients For Chocolate and Macadamia Blondies
- 300g/10oz of white chocolate, chopped
- 175g/6oz of unsalted butter, cubed
- 300g/10oz of caster sugar
- 4 large eggs
- 225g/8oz plain flour
- 100g/3.5oz of macadamia nuts, roughly chopped
Method
- Preheat the oven to 200C/400F/Gas 6 and line the base of a 22 x 30cm tin with baking paper.
- In a bowl set over a pan of simmering water, melt the chocolate and butter together, stirring now and again until smooth.
- Remove and leave to cool for about 20 minutes
- Once the chocolate has melted, mix in the sugar (the mixture may well become thick and grainy , but the eggs will loosen the mixture) Using a balloon whisk, stir in the eggs one at a time, making sure each is well mixed in before you add the next.
- Sift in the flour and gently fold it in
- Stir in the macadamia nuts
- Pour the mixture into the tin and gently spread it out into the corners.
- Bake for 20 minutes, or until just firm to the touch on top but still soft underneath
- Once baked leave to cool completely in the tin, then cut into 24 squares, or rectangles, for bigger blondies.
These White Chocolate and Macadamia Blondies keep really well in an airtight container. Why not give my Double Chocolate Brownies a go, they are super moist and extremely tasty.
