Emeril's Macadamia White Chip Blondies
Be sure to measure the flour with a light hand or weigh it. Pack the brown sugar tightly. Use all of the macadamia nuts and chips or add even more if you like. These have a dryer crumb which contrasts with the chips and nuts.
Servings 12 bars
Cost 5
Ingredients
- 4 oz butter unsalted (114 grams), room temperature
- ¾ cup light brown sugar tightly packed (160 grams)
- 1 large egg
- ½ tablespoon vanilla extract 8 ml
- 1 ½ cups unbleached all purpose flour, fluff or sift and measure by spooning into the cup or just weigh 190 grams
- ½ teaspoon baking powder 2 ml
- ⅛ teaspoon salt pinch
- ¾ cup white chocolate chips a few more if you want
- ½ cup lightly toasted or “Chef Ready” macadamia nuts**
Instructions
- Preheat the oven to 350 degrees F. (176 C). Line an 8 inch metal pan with foil and spray bottom only with cooking spray.
- Cream the butter and sugar in a mixing bowl using high speed of an electric mixer. Beat in the egg and vanilla.
- Stir together flour, baking powder and salt. Add the flour mixture to the batter in 3 parts, mixing after each part. Before the flour is fully mixed, add the chips and nuts and mix until flour is incorporated and chips are well mixed. Batter will be thick. In Emeril’s original recipe he says to “pour” it in the pan, but I had to plop mine in and pat it down.
- Bake for 25 or until blondies appear set. Let them cool completely, then lift from the pan and cut into 12 bars.