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Chewy Macadamia White Chocolate Bars
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Chewy White Chocolate Macadamia Bars

White Chocolate Macadamia Nut Blondies adapted from a wonderful blondie recipe in Richard Sax's Classic Home Desserts.
Course Dessert
Cuisine American
Keyword chewy blondies
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 16
Author Cookie Madness

Ingredients

  • ¾ cup plus 2 tablespoons all-purpose flour 115 grams
  • teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • ¾ cup plus 2 T. packed light brown sugar (160 grams)
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted or salted butter, melted and cooled** (114 grams)
  • ½ cup roasted macadamia nuts I use lightly salted
  • 3-4 oz bar white chocolate chopped, Baker's or Ghirardelli

Instructions

  • Preheat oven to 325 degrees F. Line an 8 inch metal baking pan with foil. Spray bottom only with cooking spray.
  • Mix the flour, salt and baking soda together in a small bowl.
  • In a mixing bowl, using a handheld electric mixer, beat the egg and brown sugar for about two minutes or until light and frothy.
  • Beat in the vanilla extract and then the COOLED melted butter. Add the flour mixture and stir with a big spoon or heavy duty scraper until it is mostly blended in, then stir in the nuts and white chocolate and stir until fully mixed.
  • Pour the batter into the pan, smooth the top, and bake on center rack for about 27 to 30 minutes (mine always take 30) or until a toothpick inserted in the center comes out with a few moist crumbs -- the top will be quite brown. Remove from oven and place on a wire rack. Cool completely before cutting into squares or rectangles.

Notes

Butter should be cool when added. One trick is to melt half a stick of butter in the microwave, the chop up the remaining butter and stir it into the hot melted butter. It will cool the butter as it melts.
Make sure the butter is cool.  Also, the recipe calls for unsalted butter, but salted works just as well.