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White chocolate macadamia blondies

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The Pastry Chef's Baking

(Read caption) White chocolate and macadamia nuts are a classic cookie combination. Try them as a blondie, for a bigger, chewier taste.

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This is a bar cookie I made for a charity fundraiser, Zoe's bake sale. I already had white chocolate macadamia cookies but I had more macadamias and white chocolate on hand so I forged ahead with a bar cookie version just to make sure I had enough baked goods to bring to the bake sale. I was baking a lot of stuff the day before the bake sale and I couldn't taste test them all. I ended up only having (literally) a sliver of this just to make sure it was OK. I think it was.

This was a brown sugar blondie with white chocolate and macadamia nuts. This is very easy to overbake so watch it carefully. I don't think I overbaked it but it might have been better if I had underbaked it a little more. The middle was OK, but the corners and edges would have benefited from a few minutes less in the oven.

 

White chocolate macadamia blondies

1 cup butter, at room temperature

1-1/2 cups light brown sugar

2 eggs

1 tablespoon vanilla extract

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