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    White Chocolate & Macadamia Blondies


    Source of Recipe


    Williams Sonoma

    List of Ingredients




    1/2 cup butter, room temperature
    1 1/4 cups firmly packed brown sugar
    2 teaspoons instant espresso powder
    1 teaspoon vanilla
    2 eggs
    1 cup flour
    3/4 cp macadamia nuts, coarse chopped
    4 ounces white chocolate, coarse chopped

    Recipe



    Preheat an oven to 350ºF. Butter an 8-inch square baking pan. Combine the butter, brown sugar, espresso powder and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the eggs, one at a time, then beat at high speed until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days. Makes 24 blondies.

 

 

 

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