White Chocolate And Macadamia Nut Blondies
Indulge your senses with these delectable espresso blondies, filled with the rich flavors of brown sugar, white chocolate, and macadamia nuts. Each bite offers a perfect balance of sweetness and a hint of espresso, making them a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 1/4 cups firmly packed light brown sugar
- 2 tsp. instant espresso powder
- 1 tsp. vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup macadamia nuts, coarsely chopped
- 3 to 4 oz. white chocolate, coarsely chopped
Instructions
- Preheat an oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking pan.
- In a large bowl, using an electric mixer, beat the butter, brown sugar, espresso powder and vanilla on high speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition, then beat until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and beat just until incorporated. Fold in the nuts and white chocolate just until blended. Scrape the batter into the prepared pan and spread evenly.
- Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into bars and serve. Makes 12 to 16 bars.
- Adapted from Williams-Sonoma <i>Dessert of the Day,</i> by Kim Laidlaw (Weldon Owen, 2013).
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