Monday, August 03, 2009

White Chocolate and Macadamia Blondie Recipe

A blonde brownie for white chocolate fans. This rich, moist slice is packed with macadamia nuts and white chocolate chunks.

Preparation time: about 25 minutes (excludes baking and cooling time).

Yields about 24 pieces.

We use a 250ml measuring cup for all of our recipes.

100g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)
200g white chocolate, broken into pieces or roughly chopped
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (we use eggs with a minimum weight of 59g)
1 teaspoon (5ml) vanilla extract

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to slightly below the middle of the oven.

You will need a rectangular slice pan that measures about 18cm by 27.5cm by 3cm (inside measurements). Use approximately 7cm wide strips of aluminium foil to line the sides, but not the base, of the pan. This will help prevent the edges of the blondie from over-browning while allowing the base to brown sufficiently.

Line the pan with baking paper (there is no need to grease the pan).

Place the butter and the 200 grams of broken/roughly chopped white chocolate in a large saucepan. Place saucepan over very low heat and stir the mixture frequently. Remove pan from heat as soon as the butter and chocolate have melted, and set aside for five minutes to cool slightly. ©

In a medium bowl, stir together the self-raising flour, plain flour, macadamia nuts and remaining 200g chopped chocolate.

Add the sugar to the melted chocolate mixture and stir to combine.

Add eggs and vanilla to the saucepan and stir until the ingredients are well combined.

Add the flour mixture to the chocolate mixture.

Stir until just combined.

Transfer the mixture to the prepared pan and spread evenly with a spatula or the back of a spoon.

Bake for about 30 to 35 minutes, checking after 30 minutes. When the blondie is ready, it will be golden brown and puffed, and a thin-bladed knife inserted into the centre should come out oily but without batter attached (tiny moist crumbs are okay). Don't overbake the blondie or it may be dry.

Tightly cover blondie with greaseproof paper and allow to cool completely in the pan.

Cut into pieces to serve. Store blondie in an airtight container at cool room temperature. Suitable to freeze.


  1. oh my gosh that looks heavenly..can't wait to try it as I'm a huge fan of white chocolate!

  2. Can you make this as cookies? Any chance of posting up a white choc and macadamia cookie recipe soon?? Am a big fan of your recipes :)

  3. Serendipitous...I was just thinking "i need comfort food" after a hellish night with a baby that doesn't sleep (and is still breastfeeding so I can't eat chocolate)...these are perfect! Now to find the energy to get out of my PJs to buy the ingredients!

  4. Wow. That looks so scrumptious! I definitely want some. Thanks for sharing the recipe!

  5. Hi Amanda

    I've sent you a Kreativ Blogger Award. You have been nominated as you have always spiced up my culinary journey.

    Please refer to my blog for the award details.

    Thanks and Cheers

  6. These look like what a white chocolate blondie should look like!! Perfect.

  7. I made this last night, though I had to make a concession with the macadamia nuts (none in my pantry, so i substituted with chopped walnuts) and it was a huge, huge hit with my guests today. So moist and tasty - the eggs really make it. FABULOUS recipe and brilliant baking tips (re foil). Thank you! I can't wait to try it again with macadamia nuts. I highly recommend this to everyone! AND so easy to make! :)

  8. Yummy! Am making them as I type!

    Can I please subscribe to your blog?

  9. These look divine. I´ve just found your berries and white chocolate muffin recipe and I´m so going to try them out tomorrow. I´m planning to make so many of your things!

  10. Excellent post! Makes a welcome change from the ubiquitous 'best ever Brownie' recipe. Inspired, ladies.


  11. i made this it was delicious..although it only made bout 12 slices and the mixture wasn't runny at all it was hard. why? i followed the recipe accordingly

  12. Wow, simply fantastic, tried them tonight. Keep up the good work, ladies!

  13. These are to DIE for!!!! Highly recommended. Your recipes are always something special, so thank you!

  14. these are great!!! thank you

  15. Holly Lanagan12/6/11 3:04 pm

    Having mastered the chocolate macadamia brownie recipe it seemed logical to turn to it's blonde sister. White chocolate is my absolute favourite so eating this is like dying and going to Heaven. As always this is a simple, delicious recipe. In my opinion, the only thing that could better it would be the addition of fresh raspberries. Absolutely scrumptious! Thank you Amanda and Debbie.

  16. Amazing!!! So easy to make and absolutely delicious! They taste even better when you zap them in the microwave... warm and gooey and served with ice cream!

  17. Tasted a variation of the blondie slice with raspberries and top dusted with icing sugar for the first time yesterday. Yum-o!

  18. I have made these delicious blondies twice in as many weeks. They taste amazing and turned out perfectly. This is a great and really easy to follow recipe! I'm going to try the triple chocolate brownies next!

  19. Tasted amazing. I only had mine in the oven for 25 minutes and they were perfect... am yet to try them completely cool, however, as I have no self control! Mine made 20 without being stingey, but I think 24 could be pushing it.

  20. Could you use brown sugar instead of caster, if so how much?

  21. These blondies are utterly fool proof. My boyfriend ate alllll of them in two days, as I'd baked them as an anniversary present. He is gross, these aren't!