These White Chocolate Macadamia Nut Blondies are the perfect dessert for those who love a chewy, buttery bar with the perfect balance of sweet and nutty flavors. Whether you're baking for a special occasion or simply craving a delightful homemade treat, these blondies are sure to impress.
Why You'll Love This Recipe
These blondies are incredibly easy to make, yet they deliver big on flavor and texture. The white chocolate chips add a creamy sweetness, while the macadamia nuts bring a satisfying crunch.
- They are bars so you do not need to take the time to roll them into cookies!
- These blondies are indulgent thanks to the nutty, buttery macadamia nuts and the melt in your mouth white chocolate.
- You will absolutely love the crunch from the macadamia and the creamy sweetness of the white chocolate.
- This will pair well with a cup of coffee.
- They are downright delicious!!
White Chocolate Favorites
White Chocolate Macadamia Nut Blondies Ingredients
- White Chocolate: the star ingredient! My go to is Ghirardelli white chocoalte chips.
- Macadamia nuts: Another star ingredient. These nuts have a crunchy texture and rich and buttery taste.
- Butter: I use unsalted butter so I can control the amount of salt in the recipe. The fat in the butter gives the bars their tender, rich taste.
- Sugars: I love to combine white granulated sugar and brown sugar. Brown sugar adds moisture and allows for a chewier texture.
- Egg: allows the ingredients to bind.
- All purpose flour: the base of this cookie dough, helps provide structure
Tips & Tricks
Chill the Dough: If you prefer thicker bars, chill the dough in the refrigerator for about 30 minutes before baking.
Even Spreading: Use an offset spatula to ensure the dough is spread evenly in the pan.
Underbake slightly: for chewier blondies, remove them from the oven when they are just set around the edges. They will continue to cook in the pan after you take then out of the oven.
Nut Alternatives: If you’re not a fan of macadamia nuts, you can substitute them with pecans, walnuts, or even almonds.
Storage: Store the cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months.
Variations and Substitutions
- Dark Chocolate and Walnut Blondies: Swap out the white chocolate chips for dark chocolate chips and the macadamia nuts for walnuts. This variation adds a rich, deep chocolate flavor and a different nutty crunch.
- Butterscotch and Pecan Blondies: Replace the white chocolate chips with butterscotch chips and the macadamia nuts with pecans. The butterscotch adds a caramel-like sweetness, while the pecans provide a buttery crunch.
- Cranberry and White Chocolate Blondies: Add 1/2 cup of dried cranberries along with the white chocolate chips and macadamia nuts. The tartness of the cranberries pairs beautifully with the sweet white chocolate and crunchy nuts.
- Peanut Butter Swirl Blondies: Add dollops of peanut butter to the batter once it’s in the pan. Use a knife to swirl the peanut butter into the batter before baking. This creates a delicious peanut butter and white chocolate combination.
- Coconut and White Chocolate Blondies: Add 1/2 cup of shredded coconut to the batter along with the white chocolate chips and macadamia nuts for a tropical twist.
If you make these White Chocolate Macadamia Nut Blondies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
White Chocolate Macadamia Nut Blondies
Ingredients
- 6 tbsp unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with non-stick cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until well combined and smooth.
- Add the egg and beat well. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Pour the dough into the prepared baking pan, using a spatula to spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cookie bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
