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Macadamia Nut Blondies

Chewy, buttery, and loaded with chunks of white chocolate and toasted macadamia nuts, these blondies are pure dessert bliss. They’re soft in the center, crisp at the edges, and come together in one bowl — no mixer needed.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 Bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • ½ cup 115 g unsalted butter, melted
  • 1 cup 200 g brown sugar
  • 1 large egg
  • 1 egg yolk
  • 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

Method
 

Step 1 – Prep the Pan:
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
Step 2 – Mix Wet Ingredients:
  1. In a large bowl, whisk together the melted butter and brown sugar until smooth and shiny.
Step 3 – Add Eggs and Vanilla:
  1. Whisk in the egg, extra yolk, and vanilla extract until the mixture looks thick and glossy.
Step 4 – Add Dry Ingredients:
  1. Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined — don’t overmix.
Step 5 – Fold in the Good Stuff:
  1. Stir in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Step 6 – Bake:
  1. 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.
Step 7 – Cool and Slice:
  1. 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.