White Chocolate and Macadamia Blondies

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Bonjour and welcome to recipe no. 22.

I’m so happy to be back with you! I hope your summer went well. Over these past months, I’ve been thinking about what I could share with you for this new season. Many ideas came to mind, and then I thought: “Let’s start with a little sweetness.”

You know those soft, melt-in-your-mouth cookies? These white chocolate and macadamia squares are very much in the same spirit. Gentle baking, generous butter, creamy white chocolate, and the little crunch of macadamias.

They’re absolutely delicious, but be warned, it’s hard to stop once you’ve started!

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White Chocolate and Macadamia Blondies

Carrés fondants au chocolat blanc et noix de macadamia

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Ingredients

Makes about 12 squares

• 125 g butter, cubed (9 tbsp (1 stick) unsalted butter)

• 180 g white chocolate (6.5 oz - about 1 cup chopped white chocolate or chips)

• 60 g sugar (1/3 cup sugar)

• 2 eggs

• 150 g all-purpose flour (1 1/4 cups all-purpose flour)

• 75 g self-rising flour (2/3 cup self-rising flour)

• 100 g macadamia nuts, roughly chopped (3/4 cup macadamia nuts)

• 100 g white chocolate chips (2/3 cup white chocolate chips)

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Instructions

1. Preheat your oven to 160 °C (320 °F).

2. Grease a rectangular baking pan and line it with parchment paper, leaving some overhang on the sides.

3. In a small saucepan, melt the 125 g butter and 180 g white chocolate over low heat. Let cool for 10 minutes.

4. In a mixing bowl or stand mixer, combine the melted white chocolate mixture with 60 g sugar and 2 eggs. Whisk until well blended.

5. Sift in 150 g all-purpose flour and 75 g self-rising flour. Mix until smooth.

6. Stir in 100 g chopped macadamia nuts and 100 g white chocolate chips. Mix gently.

7. Pour the batter into the prepared pan and bake for about 30 minutes.

8. Let cool completely before removing from the pan and cutting into squares.

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Thank you for reading, let me know what you think in the comments!