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Decadent White Chocolate Macadamia Nut Blondies

A close-up of a rich, chewy white chocolate blondies square topped with flaky sea salt and visible white chocolate chunks.
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Make these rich, fudgy blondies using high-quality white chocolate for a luxurious dessert bar experience.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 ounces high-quality white chocolate, chopped (reserve 4 ounces for topping)
  • 1 cup macadamia nuts, roughly chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and both sugars until well combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in 8 ounces of the chopped white chocolate and the chopped macadamia nuts.
  7. Spread the batter evenly into the prepared baking pan.
  8. Sprinkle the remaining 4 ounces of white chocolate pieces over the top of the batter.
  9. Bake for 28 to 32 minutes. The edges should be set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Immediately after removing the pan from the oven, sprinkle the top evenly with flaky sea salt.
  11. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the fudgiest texture, use a good quality white chocolate bar rather than chips, as chips contain stabilizers that affect melt quality.
  • Chilling the cooled blondies for at least two hours before cutting will give you cleaner slices.
  • If you prefer a less intense white chocolate flavor, substitute half of the white chocolate with butterscotch chips.

Nutrition

Find it online: https://miameal.com/white-chocolate-blondies-recipe/