I realized this week it had been far too long since I’d last made blondies. Brownies are my first love, but blondies can incorporate so many different flavors that they’re definitely worth making. Now that I have the staff room at work as an outlet for everything I bake, I can make a 13 x 9 pan of them without having to worry about eating them all myself.
White chocolate and macadamia isn’t the most creative combination, but it’s a classic for a reason. These are quick to mix up, and they’re definitely winners. I left them in the staff room at 8 AM, and by 10:30 they were gone!
(Emeril Lagassse via Erin’s Food Files)
2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped
Grease a 13 x 9″ pan and preheat the oven to 350 F.
Beat the butter and brown sugar together on medium in the bowl of a stand mixer until fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the vanilla.
Stir the flour, baking powder, and salt together, then mix into the butter on low. Gently fold in the white chocolate and macadamias, and spread into the prepared pan. Bake until set, about 35 minutes, then cool completely in the pan before cutting into squares (cut them small because these are rich!)