Any special (sometimes even not that special) occasion is an excuse for me to bake. This week it is my manager’s birthday and she requested white choc chip and macadamia nut cookies. So I decided to take it a little further (as I’m always taking cookies in to work, something different, you know?) and make her my blondies instead. This is one of my favourite recipes. All the butter and sugar inside this batter caramelizes in the oven and creates a delicious butterscotch flavour. They come out of the oven super runny, but once they cool down they are sticky and chewy and fantastically moreish.
WHITE CHOC & MACADAMIA BLONDIES.
Adapted from Smitten Kitchen.
Roasting nuts brings out their flavour, so spread them out on a baking tray and roast them for 6 minutes or so at 180 degrees. Let them cool completely before you chop them up.
210g unsalted butter, melted
1 cup light brown sugar (215g)
1 cup dark brown sugar (240g)
1 tsp salt
2 1/2 cups plain flour (310g)
1 cup white chocolate chips
1 cup roasted macadamias, chopped
Preheat the oven to 180 degrees. Grease a 12 x 16 inch pan and line it with baking paper.
Using a stand mixer, beat the butter and sugars together until the mix is smooth and lightens slightly. Do not overbeat. Add the eggs one at a time, beating well after each addition.
Add the salt and flour, and beat on a low speed until just combined. Add the chocolate chips and nuts and mix until incorporated.
Pour the batter into the prepared pan and spread with a knife or spatula until even. Bake for around 25 minutes, until golden brown and set in the center. Allow the bar to cool completely (completely!!!) before even attempting to cut it, otherwise it just spreads – trust me, I learned the hard way. Once cool, cut the blondie into squares.
You can make any flavour combination you like with these. They can be completely plain, or you can throw in chocolate, your favourite nuts or a combination of the two. Try semisweet chocolate and pecans. Go crazy!
These were a success; my manager loved them!