Blondies Recipe
These blondies are so delicious! Buttery, melt-in-your-mouth and loaded with white chocolate chips and chopped macadamias!
Servings: 16
Calories: 451kcal
Ingredients
- 1 cup Butter Melted
- 1 and ¾ cups Light Brown Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 1 and ½ tsp Vanilla Extract
- 2 and ¼ cups All Purpose Flour Measured Correctly*
- 2 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup White Chocolate Chips
- 1 cup Macadamia Nuts Chopped
Topping (Optional):
- ⅔ cup White Chocolate Chips
- 1 tsp Coconut Oil Optional
- ¼ cup Macadamia Nuts Chopped
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x9 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Add melted butter and brown sugar to a mixing bowl and whisk together.
- Add eggs, one at a time, stirring well after each egg is added, and then add the egg yolk and vanilla and stir in well.
- Sift all purpose flour into a separate mixing bowl and add cornstarch, baking powder and salt and mix together.
- Slowly add the dry ingredients in with the wet and stir in until combined.
- Add white chocolate chips and chopped macadamia nuts and fold in.
- Transfer to your prepared 9x9 square dish and smooth down.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs (no wet batter).
- Allow to cool completely in the pan.
- When cool, melt the white chocolate for the topping. If the chocolate is too thick to drizzle, then add a teaspoon of coconut oil and stir in. Drizzle the top of the blondies with the melted white chocolate and sprinkle the chopped macadamias on top. Allow to set.
- Remove the blondies from the pan and cut into squares.
Video
Notes
- Light brown sugar - you can really use any brown sugar you like including dark brown sugar but it will affect the color of your blondies.
- White chocolate chips - you can use any white chocolate chips or chop up a bar or two of white chocolate into chunks and use those instead.
- Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into the cup. Alternatively weigh it on a food scale, click 'metric' below the list of ingredients to get the ingredients weight in grams.
- Macadamia nuts - these are simply delicious in this recipe but of course if you have an allergy then simply omit them or use a different nut like chopped walnuts or pecans.
- Baking dish - we used a 9x9 square baking dish. You can also make these in a 9x13 baking dish but the blondies will be thinner. In that case the baking time will also be reduced to around 25-30 minutes.
- Glass baking pans - If you use a glass baking pan then the baking time will likely be longer. Check for doneness with a toothpick. Moist crumbs are fine, wet batter is not.
- Storing: Keep them stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Freezing: They are freezer friendly for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Nutrition
Serving: 1Blondie | Calories: 451kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 281mg | Potassium: 182mg | Fiber: 1g | Sugar: 35g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg