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White Chocolate Macadamia Blondies

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"White chocolate gets a bad rap, because it's not 'real chocolate' or the choice for purists. But I think it's underrated, and it works beautifully as a sweet backdrop for other ingredients. In these blondies, for instance, the white chocolate chips disappear into the mix and create a chewy texture and a toffee-like flavor with the buttery macadamia nuts. For the best texture, don't overbake these bars."

List of Ingredients

• 16 Tbsp (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 cups all-purpose flour
• 1 tsp kosher salt
• ½ tsp baking soda
• 2½ cups packed dark brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup salted and roasted macadamia nuts, chopped
• 1 cup white chocolate chips


Recipe

Heat the oven to 350°F. Butter a 9 x 13-inch baking dish.

Heat the butter in a small, heavy saucepan over medium-high heat until it foams up and then subsides. The butter should have a nutty aroma and a deep golden brown color. Remove from the heat and set on a cool surface to help stop the cooking.

Whisk together the flour, salt, and baking soda in a mixing bowl. In a separate bowl, stir together the browned butter and the sugar. Whisk in the eggs and vanilla extract. Add the flour and fold in using a rubber spatula until just combined. Stir in the nuts and white chocolate chips.

Using a rubber spatula, spread the mixture into the prepared baking dish. Bake until a tester inserted in the dough comes out clean, 45 to 55 minutes.

Allow to cool completely on a wire rack before slicing into 12 equal bars. Store in an airtight container for up to 1 week.

Makes 12 large bars.