White Chocolate Macadamia Nut Blondies will be on your list of favorite bar desserts. This recipe is so tasty that you won’t want another blondie dessert. Not only are these blondies super delicious, but they are extremely easy to make. They take just a few minutes to whip up and are ready to enjoy in just 45 minutes!
I have my favorite chocolate brownie recipes. It’s been used many times in these chocolate orange brownies, chocolate cherry brownies, and snickers brownies. It’s my go-to recipe and it never fails me.
But sometimes I just want a non-chocolate brownie. Or blondie if you will. It’s very similar to a basic brownie except it’s made without chocolate and uses brown sugar and vanilla for flavor.
The texture is phenomenal with crisp chewy edges and fudgy centers. They are the ultimate treat.
Making blondies is pretty much the same as making brownies. You need just a handful of basic ingredients – butter, brown sugar, eggs, vanilla, flour, baking powder, and salt. I’ve also added white chocolate chips and macadamia nuts to today’s recipe.
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How to make blondies
You need two mixing bowls and a hand mixer to make today’s blondies. First, you’ll cream the butter and sugar together and then add the eggs and vanilla.
Next, you’ll combine the flour, baking powder, and salt. Add all this at once to the butter and sugar mixture and mix it just until it’s almost fully incorporated.
The white chocolate chips and macadamia nuts go in last. Just fold them in with a silicone spatula. That’s it. The batter is ready to be baked.
Blondies are a great base for add-ins
The batter is thick and smooth which yields a dense blondie. A dense compact texture is perfect for supporting all sorts of add-ins.
If you don’t like white chocolate or macadamia nuts, try adding semisweet morsels, toffee chips, pecans, shredded coconut, cinnamon chips, or butterscotch chips instead.
It’s best to line the pan with aluminum foil so you can easily lift the blondies out. This makes them so much easier to slice into squares. I also take the extra step of spraying the aluminum with nonstick spray to make sure no blondies stick to the foil.
Bake them anywhere from 25 to 30 minutes in a 350ºF oven. The longer you bake them, the cakier they’ll become. And the less you bake them, the fudgier they’ll be.
The white chocolate macadamia nut blondies are great straight from the oven but I like to add a little melted white chocolate to the tops. Just melt the white chocolate and drizzle it over the cooled blondies.
The drizzle is completely optional but I’m certain you’ll the blondies either way.
Updated from the recipe archives, first published in 2014.
Here are some items I recommend for making this recipe:
White Chocolate Macadamia Nut Blondies
- Preheat oven to 350ºF degrees. Line a 9×13 inch pan with aluminum foil and spray foil with cooking spray; set aside.
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- In a medium bowl, add the flour, baking powder, and salt. Stir with a whisk to combine. Add the flour mixture to butter mixture. Beat on low until just combined. Fold in the white chocolate chips and macadamia nuts.
- Spread the batter evenly into prepared pan. Bake for 25-30 minutes. (Slightly under baked blondies will be extra fudgy) Cool in the pan on a wire rack. Remove from pan by lifting the foil. Cut 2-inch squares.
- Place the white chocolate in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and drizzle over the bars.
- Blondies will keep for up to 1 week in an airtight container stored at room temperature or in the refrigerator.
Make ahead tip
- Blondies can be frozen for up to 3 months. Place them in an airtight container or zip-top freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving.