There’s something magical about blondies. They’re the cozy cousin of brownies — all that chew and sweetness, just without the cocoa. And when you fold in buttery macadamia nuts and creamy white chocolate, you get something so irresistibly good, you’ll question why you ever bothered with regular brownies in the first place.
I still remember the first time I made macadamia nut blondies. The whole kitchen smelled like toasted butter and vanilla — the kind of aroma that makes you hover by the oven door like a kid waiting for cookies. These bars are rich, nutty, and slightly crisp on the edges with a gooey center that melts in your mouth.
If you’re a fan of white chocolate macadamia nut cookies, this recipe will hit every note you love — but in bar form, which means less scooping and more snacking.
Why You’ll Love These Blondies
These macadamia nut blondies are the definition of easy indulgence.
- No mixer needed. Just one bowl and a whisk.
- Quick prep. From pantry to oven in under 15 minutes.
- Endlessly adaptable. Add caramel drizzle, a pinch of sea salt, or even a touch of espresso powder for depth.
- The texture. Buttery edges, chewy centers, and bits of crunchy macadamia in every bite.
Basically, they’re the kind of dessert that makes you say, “just one more square”… and then suddenly half the pan’s gone.
Ingredients You’ll Need
Here’s what goes into these white chocolate macadamia nut blondies:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) brown sugar — light or dark, depending on how caramel-y you like it
- 1 large egg + 1 egg yolk — for that extra fudgy texture
- 2 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup white chocolate chips
- ¾ cup chopped macadamia nuts — roasted, unsalted preferred
If you like a hint of contrast, toss in a handful of dark chocolate chunks too. A little chocolate macadamia combo never hurt anyone.
How To Make Macadamia Nut Blondies
Here’s the quick breakdown — the kind of blondies recipe easy enough for a weeknight craving but fancy enough to serve at brunch or a bake sale.
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy lifting later.
- Whisk melted butter and brown sugar together until smooth and glossy.
- Add the egg, yolk, and vanilla. Whisk again until combined. The mixture should look thick and shiny.
- Fold in flour, baking powder, and salt. Use a spatula — don’t overmix!
- Add the good stuff: fold in white chocolate chips and chopped macadamia nuts.
- Spread the batter evenly in your prepared pan. Smooth the top — it’ll bake evenly that way.
- Bake for 22–26 minutes, or until the edges are golden and the center looks just set. A toothpick should come out with a few moist crumbs.
- Cool completely before slicing. I know, it’s hard to wait. But patience here means perfect, chewy bars.
Tips for Perfect White Chocolate Macadamia Nut Blondies
- Don’t overbake. Blondies continue to cook as they cool, so pull them out when the center is still a little soft.
- Use good-quality white chocolate. It makes a huge difference in flavor — skip the waxy chips if you can.
- Toast the macadamia nuts. Just a few minutes in the oven or skillet will bring out their buttery aroma.
- Brown the butter (optional). If you want an extra nutty twist, brown the butter first. It’s a game-changer.
- Cool before cutting. Warm blondies can fall apart — let them set for clean, picture-perfect slices.
Variations to Try
- White Chocolate Macadamia Nut Brownies: Add 2 tbsp cocoa powder and ¼ cup dark chocolate chunks to the batter for a hybrid dessert that’s out of this world.
- Salted Caramel Swirl: Drizzle caramel on top before baking and use a knife to swirl it in.
- Tropical Vibe: Add shredded coconut and a sprinkle of sea salt for white chocolate macadamia nut bars that taste like a beach vacation.
- Espresso Kick: Mix in ½ tsp espresso powder to bring out the sweetness of the white chocolate.
How To Store Macadamia Nut Blondies
These white chocolate macadamia nut blondies keep beautifully.
- At room temp: Store in an airtight container for up to 4 days.
- In the fridge: Up to a week. They firm up a little, but still taste amazing.
- In the freezer: Slice, wrap individually, and freeze up to 3 months. Thaw overnight or warm slightly in the microwave.
They also make a lovely homemade gift — wrap a few in parchment and tie with twine. (Trust me, your friends will ask for the recipe.)
Serving Ideas
Serve these blondies warm with a scoop of vanilla ice cream and a drizzle of white chocolate sauce. Or just enjoy them straight from the pan with a fork — no judgment here.
They pair beautifully with coffee, cold brew, or even a glass of milk. (Bonus points if it’s macadamia milk!)
Macadamia Nut Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and shiny.
- Whisk in the egg, extra yolk, and vanilla extract until the mixture looks thick and glossy.
- Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined — don’t overmix.
- Stir in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Spread the batter into the prepared pan and smooth the top. Bake for 22–26 minutes, or until the edges are golden and the center is just set. A toothpick should come out with a few moist crumbs.
- Let the blondies cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares.
Notes
- Toast the macadamia nuts lightly before using to bring out their buttery flavor.
- Don’t overbake — the center should still be soft when you pull them out.
- These blondies store well in an airtight container for up to 4 days, or can be frozen for up to 3 months.
- Want a flavor boost? Brown the butter before mixing — it adds a nutty aroma that pairs beautifully with macadamias.
Common Questions About Macadamia Nut Blondies
Q: Can I use salted macadamia nuts?
A: You can, but skip the extra salt in the recipe. The slight saltiness actually balances the sweetness really well.
Q: What’s the difference between blondies and brownies?
A: Blondies skip the cocoa but bring the same chewy texture. Think of them as a vanilla-forward cousin of brownies.
Q: Can I make these gluten-free?
A: Absolutely! Swap the flour for a good 1:1 gluten-free blend and you’re good to go.
Q: How do I make sure they’re chewy, not cakey?
A: Use melted butter and don’t overmix. Overmixing adds too much air, which leads to cakey blondies.
Q: Can I double the recipe?
A: Yes! Use a 9×13-inch pan and add a few more minutes to the bake time.
Final Thoughts
If you’ve never baked macadamia nut blondies before, this is your sign to do it. They’re simple, comforting, and absolutely addictive. Whether you call them white chocolate macadamia nut cookie bars, macadamia nut brownies, or just plain delicious, one thing’s for sure — they won’t last long.
I’ve baked a lot of blondies in my kitchen, but this one always gets the same reaction: wide eyes and a quiet, “oh wow.”
