I made blondies and used white chocolate for the first time a few months ago, and loved the flavors together, so I was excited to try this recipe. These blondies include the addition of macadamia nuts - which I love & remind me of my honeymoon to Hawaii, where many sweet and savory dishes include this type of nut. These are so decadent and delicious at any time of the day, I couldn't help but sneak one (or two) for breakfast...they also taste great heated a little topped with vanilla ice cream.
White Chocolate Macadamia Nut Blondies
Seen on Erin's Food Files; Originally from Emeril Legasse
1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped
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.
Sift together 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, grease a 9 x 9-inch baking pan ("I used a 9x13 pan, and still felt they were sufficiently thick" - I used Erin's suggestion since I realized I didn't have a 9 x 9 pan!) with the remaining butter and dust with the 1tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.