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White Chocolate and Macadamia Blondies

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• ¾ cup macadamia nuts
  
• 3 to 4 ounces white chocolate
  
• ½ cup unsalted butter, at room temperature
  
• 1¼ cups firmly packed light brown sugar
  
• 2 tsp instant espresso powder
  
• 1 tsp pure vanilla extract
  
• 2 eggs
  
• 1 cup all-purpose flour
  






Instructions



1. Preheat the oven to 350° F. Butter an 8-inch square baking pan.
   
   
2. Coarsely chop the macadamia nuts and white chocolate, aiming for similar-size pieces; set aside separately.
   
   
3. In a large bowl, using an electric mixer on high speed, beat together the butter, brown sugar, espresso powder, and vanilla until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Continue to beat on high speed until very fluffy, about 2 minutes. On low speed, add the flour and mix just until incorporated. Fold in the nuts and white chocolate just until blended.
   
   
4. Pour and scrape the batter into the prepared pan and spread the top evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely in the pan on a wire rack.
   
   
5. Cut into 24 bars. Store in an airtight container at room temperature for up to three days.
   
   Makes 24 bars