White Chocolate Macadamia Blondies

White Chocolate Macadamia Blondies are buttery and chewy squares with sweet white chocolate chips, brown sugar, and macadamia nuts mixed in.

Blondies are a delicious vanilla twist on classic Brownies Recipes with a rich buttery texture. Vanilla brownies can be any flavor like Peanut Butter Blondies, Oreo Blondies, and these white chocolate bars.

White Chocolate Macadamia Blondies stacked

This White Chocolate Chip Macadamia Nut Cookie inspired recipe is sure to become one of your favorite desserts ever! Just like classic blondies, they have a soft, chewy texture that’s somewhere between a brownie and a cookie. That base recipe is made with common pantry ingredients like vanilla, butter, brown sugar, and eggs. Plus you can whip them together in a couple of minutes!

These White Chocolate Blondies adds a few key ingredients to the simple blondies recipe to make them really stand out. The white chocolate chunks add an extra bit of sweetness that goes perfectly with the simple vanilla flavor. Crunchy macadamia nuts give a delicious contrast to the chewy texture. The blend of textures and flavors all comes together perfectly in these rich blondies inspired by a popular cookie!

White Chocolate Macadamia Blondies ingredients in bowls

For an easy blondie dessert that the whole family is sure to love, top these rich buttery bars off with a scoop of ice cream. Vanilla Ice Cream  is a classic choice, but if you want are missing milk chocolatey flavor, try with a scoop of Chocolate Ice Cream. Add your favorite ice cream toppings to the cookie bars too. Hot Fudge, Whipped Cream, and even Strawberry Topping would all taste amazing!

White Chocolate Macadamia Blondies batter in bowl and spread in baking pan collage

More sweet and easy blondie recipes!

How to Make

  • Prep: Start the recipe by raising the oven heat to 350 degrees. Spray an 8×10 inch baking dish with nonstick cooking spray.
  • Batter: Add the softened unsalted butter and brown sugar to a bowl or stand mixer. Cream butter at medium speed until the ingredients are fluffy. It should only take about 1 minute. Next, add the eggs and vanilla extract. Mix until creamy. Sift the flour mixture into the dough.
  • Combine: Mix again until the dry ingredients are just combined with the wet ingredients. Finish by adding the white chocolate chips and macadamia nuts into dough. Be careful not to overmix the batter.
  • Baking time: Pour into the prepared baking dish, and use an offset spatula to spread it out evenly. Pop the blondies in the preheated oven to bake for 30 minutes until golden brown. Let them cool completely before slicing and serving.

White Chocolate Macadamia Blondies cut into squares

Variations

  • Salted caramel: For salted caramel flavor in these blondies, you can add caramel and coarse salt. After taking the batch from the oven, simply drizzle with some Caramel Sauce, and sprinkle on a little bit of coarse sea salt to finish.
  • Nuts: You can try any other kind of nut besides macadamia that you like. Almonds, cashews, pecans, or walnuts would all make great additions to the White Chocolate Blondies.
  • Chocolate: To experiment with the chocolate flavor, swap the white chips for dark chocolate, milk chocolate, or semi-sweet chocolate chips. Use the chocolate to replace the white chocolate completely or combine white chocolate with a new kind for a lovely chocolate mixture in the recipe.

White Chocolate Macadamia Blondies cut and one blondie with bite taken out

Even more delicious bar recipes

How to Store

  • Serve: Let the bars cool completely before slicing and serving. They’ll be good at room temperature for up to 2 days. Cover the dish in plastic or tin foil to keep them soft.
  • Store: You can also transfer the blondies to an airtight container to store in the fridge for up to 1 week.
  • Freeze: To freeze these blondies, put them in a freezer bag or another airtight container with the layers separated by parchment paper. They’ll stay good for up to 3 months.

White Chocolate Macadamia Blondies stacked

Pin this recipe now to remember it later

Pin Recipe

White Chocolate Macadamia Blondies

White Chocolate Macadamia Blondies are buttery and chewy squares with sweet white chocolate chips, brown sugar, and macadamia nuts mixed in.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 6 tablespoons butter , softened
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts , roughly chopped

Instructions

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and brown sugar and cream on medium speed until fluffy, about 1 minute.
  • Add in eggs and vanilla extract until creamy.
  • Add flour, baking powder, and salt until just combined.
  • Stir in white chocolate chips and macadamia nuts.
  • Pour into baking dish and spread evenly.
  • Bake for 30 minutes.
  • Cool completely before slicing.

Nutrition

Calories: 340kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 177mg | Potassium: 168mg | Fiber: 1g | Sugar: 27g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Keyword: White Chocolate Macadamie Blondies

White Chocolate Macadamia Blondies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.