White Chocolate Macadamia Nut Blondies

DSC_0454I’m not usually a big fan of white chocolate  but I really liked these blondies and they were gone after one day at work.  I think the nuts, bourbon vanilla extract and sweetened condensed milk blend to keep you from having an overwhelming white chocolate taste.

They’re delicious when they’re a little but gooey, hot out of the oven, or  if you can wait, I like them best when they’ve cooled and a lovely crust has formed on the top and bottom.  They’re easy to put together in a couple of bowls (just be careful not to burn your chocolate; if you like a double boiler, go for it!)

What to buy (makes a 9×9 inch pan of bars):

  • 12 ounces white chocolate chips
  • 8 tablespoons unsalted butter
  • 3 eggs
  • 14 ounces sweetened condensed milk
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup macadamia nuts

What to do:

  • preheat oven to 350 degrees
  • butter or spray a 9inch square baking pan (I’ve started using bak-klene and like how it works)
  • melt white chocolate, sweetened condensed milk and butter on the stovetop, stirring until smooth and then take off of the heat
  • once your chocolate mixture has cooled to almost room temperature, add nuts, eggs, sugar and vanilla, stirring to combine
  • in a separate bowl sift together flour, baking powder, and salt and add to chocolate mixture just until batter is combined
  • spread batter evenly in pan
  • bake blondes for  25-30 minutes or until a tester toothpick in the middle comes out clean and the top is a golden brown








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