Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

White Chocolate & Macadamia Nut Blondies




Source of Recipe


Adapted from Williams-Sonoma Kitchen Library Series,Cookies & Biscotti,by Kristine Kidd (Time-Life Books, 1993).


List of Ingredients




8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/4 cups firmly packed golden brown sugar
2 tsp. instant espresso powder
1 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
3/4 cup macadamia nuts, coarsely chopped
3 to 4 oz. white chocolate, coarsely chopped


Recipe



Preheat an oven to 350°F. Butter an 8-inch square baking pan.

Ina large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the eggs one at a time, then continue beating 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 into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days. Makes 24 blondies.