Sunday, July 5, 2009

White Chocolate Chip Macadamia Nut Blondies

Better late than never.


Sorry for the delay in getting this post up. Like most of you I have been busy this summer. I just got back in town from West Virginia and had a wonderful time with my boyfriend's family. You should all be happy to hear that I got the best chocolate peanut butter dessert recipe from my boyfriend's mom and plan to make it as soon as I have company. For the time being this will have to hold you over. I saw this recipe quite some time ago on The Crepes of Wrath. You should go visit her site right now because it is fantastic and I love everything she posts. I had been wanting to make this for a while, but I kept forgetting to get white chocolate chips. I finally got around to getting the white chocolate chips and when I went to make these I did not have enough macadamia nuts. I did not want to wait any longer so I just substituted half of the macadamia nuts with walnuts and they turned out great. I definitely recommend you trying them and in case you are also out of macadamia nuts, walnuts work great!

White Chocolate Macadamia Nut Blondies
from The Crepes of Wrath

1/2 pound (1 cup) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped

Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using. Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract, until incorporated into the batter. Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed. Either by hand or with a big spoon or spatula, fold the nuts and chips into the dough. Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden. Allow to cool completely in the pan before cutting. Store in an air-tight container.

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