Okay, brownie versus blondie?? Let’s discuss. While you know I’d never turn down a rich and fudgy brownie {because chocolate, duh}, I obviously have a not-so-secret thing for it’s blonder cousin. Uh, hello @brownedbutterblondie. While a good ooey gooey brownie is a no-brainer, sometimes even I need a little break from all things chocolate. Blondies are truly a staple in our household. And just like brownies, they can be whipped up with just two bowls and one pan. And let’s be real, not everyone has the time {or energy!} to scoop out cookies one by one onto a cookie sheet. I’m pretty certain I whip up at least one batch of blondies a week. Okay, maybe two but who’s counting. My go-to recipe is this one for my Gluten Free Browned Butter Blondie which makes a big pan of treats perfect for sharing. I literally take them with me everywhere {ask my kids} and they are always a big hit wherever they go.
Since I’m heading off on a little much-needed vacay in Kauai {eeeekk, SO excited!!} tomorrow, I’ve been having a hankering for a little something sweet with a tropical flair. And let’s be honest, a decent brownie can stand all on it’s own, but blondies need a little something-something to take them up a notch. I’ve made blondies with all kinds of add-ins and I can honestly say this flavor combo is the best of the bunch so far. It’s rich and buttery from both the butter and the macadamia nuts and browning the butter takes the flavor from meh to AH-mazing. When in doubt, brown the butter people. It’s just better. Period.
No blondie is complete without a bit of chocolate so I’ve tossed in a healthy dose of white chocolate chips. The texture of these blondies is perfection in my book. For the recipe we use equal portions of all purpose and bread flour to give the bars that extra heft and chew factor. And adding a bit of leavening to the recipe in the form a baking powder makes these blondies tall and thick but not-too-dense.
Mmmm, just look at how thiiiickk these are!
SO GOOD!!
These blondies get extra brownie points {he he} for being loaded with chunks of buttery macadamia nuts and white chocolate chips which makes these blondies seriously extra in all the best ways. And you can get a taste of the tropics right here without even having to fly to Hawaii. I mean these blondies pretty much have ALOHA written all over them, don’t ya think? I’ll take a double dose of tropical paradise please and thank you. You better believe these blondies will be packed in my carry on bag tomorrow.
Speaking of bags, I’ve got one to go pack. Haven’t even thrown as much as a bikini in my suitcase yet. Best stop chatting about blondies and get to it. Make these blondies bakers. You’ll be glad you did and be sure to tag me on Instagram at @brownedbutterblondie if you do. I love seeing what you’re baking up in your kitchens! I’ll be checking back in here from paradise to bring you some of my favorite summertime treats. Until then, happy baking!!
- 1 cup (2 sticks) unsalted butter
- 1 cup all purpose flour
- 1 cup bread flour
- 1 tsp baking powder
- 1 heaping tsp kosher salt
- 1¼ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 1 cup white chocolate chips
- ⅔ cup macadamia nuts, roughly chopped
- Preheat the oven to 350 degrees.
- Spray a 9 inch square baking pan with non-stick cooking spray and line bottom and sides with parchment paper.
- In a large saucepan over medium high heat, melt the butter. Stir occasionally as the butter continues to turn a golden amber color and bits of browned butter fall to the bottom of the pan. This takes about 5-8 minutes.
- Remove from heat and pour the butter into a bowl through a fine mesh strainer.
- Set aside to cool for 20 minutes.
- In a medium bowl, combine flours, baking powder and salt. Set aside.
- Add both sugars to the browned butter and stir to combine well.
- In a large measuring cup or small bowl, whisk together eggs and vanilla.
- Add the eggs and vanilla to the browned butter and sugar mix and beat with a hand mixer for one minute on medium until fully combined and dough is glossy.
- Using a wooden spoon or spatula, fold the flour mixture into the dough in two batches until just barely combined.
- Add the chocolate chips and nuts and gently stir to combine.
- Spoon the dough into the prepared pan and use a spatula or your hands to press the dough evenly in the pan.
- Bake for 30 minutes until center is set and blondies are golden brown.
- Remove from oven and cool completely before cutting.
May be frozen.
Flavor inspired by The Lasting Ingredient.
