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White chocolate & macadamia blondies

  • 0:15 Prep
  • 0:45 Cook
  • Makes 18


  • Melted butter, to grease
  • 150g white chocolate, coarsely chopped
  • 100g butter, chopped
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 190g (1 1/4 cups) plain flour
  • 145g (1 cup) macadamia nuts, coarsely chopped
  • 155g (3/4 cup) caster sugar
  • Icing sugar, to dust


  • 1
    Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with non-stick baking paper, allowing the sides to overhang.
  • 2
    Place chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.
  • 3
    Whisk the eggs and vanilla essence in a jug to combine. Stir the egg mixture into the chocolate mixture until well combined.
  • 4
    Combine flour, macadamia nuts and sugar in a large bowl. Add the chocolate mixture and stir until just combined. Pour into prepared pan.
  • 5
    Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 6 hours or overnight to cool. Dust with icing sugar.

Source: taste.com.au


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