Description
A thick and buttery bar cookie loaded with white chocolate chips and chopped macadamia nuts. This blondie is a taste of tropical heaven with every bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup all purpose flour
- 1 cup bread flour
- 1 tsp baking powder
- 1 heaping tsp kosher salt
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 1 cup white chocolate chips
- 2/3 cup macadamia nuts, roughly chopped
Instructions
- 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.
Notes
Store blondies in a cool, dry place.
May be frozen.
Flavor inspired by The Lasting Ingredient.