Blondies are the seemingly virtuous little sister of the fudgy brownie (page 43). While they may look innocent, the kind of blondies I make can hold their own against their devilish chocolate counterparts. They’re delightfully buttery, allowing the tastes of white chocolate and macadamias to shine through. I sweeten the blondies almost exclusively with brown sugar to give them a soft, moist interior and a subtle molasses flavor. I’m a sucker for these dense little blondies, and I promise it has nothing to do with my hair color!
- Yield: 16 Blondies
- Preparation Time: 10 Minutes
- Total Time: 35 Minutes
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- pinch baking soda
- ¼ tsp salt
- 5 tbsp salted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ¾ cup (135g) white chocolate chips
- ½ cup (65g) macadamia nuts
- Preheat the oven to 350°F. Line the bottom and sides of an 8 x 8in baking pan with aluminum foil, leaving an overhang on all sides.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, whisking vigorously until combined. Slowly add the flour mixture into the wet ingredients, stirring with a large spoon or rubber spatula until combined. Do not overmix. The batter will be thick. Fold in most of the white chocolate chips and macadamia nuts, leaving just 1 tablespoon of each aside.
- Pour the batter into the prepared baking pan. Sprinkle with the reserved white chocolate chips and macadamia nuts. Bake for 25 minutes or until light golden brown on top. Allow the blondies to cool completely in the pan on a wire rack. Once they have cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. The blondies will stay fresh in an airtight container at room temperature for 1 week.