White Chocolate Macadamia Blondies

Jump to Recipe

When the craving for a sweet treat hits, it’s useful to have an easy recipe that you can whip up in minutes, without making a mess of the kitchen. Enter one of my all-time favourites: White Chocolate Macadamia Blondies!

Seriously moreish, these sweet and a little salty blondies are supremely satisfying. With a fudgy, squishy interior filled with pops of macadamia nut and white chocolate chunks, they are always a crowd-pleaser.

Table of Contents

A pile of white chocolate Macadamia blondie cookies on a plate.

Ingredients

To make White Chocolate Macadamia Nut Blondies, you’ll need the following main ingredients:

Macadamia Nuts: I usually use roasted and salted macadamias for these blondies, as the salt is a delicious contrast to the caramel notes of the brown sugar and baked white chocolate. (They’re also usually a lot cheaper!) If you are using unsalted macadamia nuts, you’ll need to add a little salt to the blondie batter.
White Chocolate: Always use good quality white chocolate for best results. You can use either bars chopped up like I have here, or large chocolate buttons, white chocolate chips or similar.
Butter: I use unsalted butter in all of my baking recipes so that I can control the amount of salt in the final product.
Flour: Plain or all-purpose flour is suitable for this recipe.
Eggs: I use a German size ‘M’ egg, which is closest to a size ‘L’ in most other countries. This is a very forgiving recipe, so don’t stress too much about egg size.
Vanilla: I use vanilla extract to make these blondies, but you can splurge and add vanilla seeds if you like.

Macadamias and white chocolate on a plate.

Instructions

I love a simple recipe that saves on the washing up, and these white chocolate macadamia nut cookies are great for this as the batter is all mixed up in one saucepan!

First, heat your oven to 180°C / 350°F / Gas 4 and line a 20cm (8 in.) square pan with baking parchment paper.
Next, melt the butter over low heat in a medium-sized saucepan. Remove from the heat and stir through the brown sugar. Stir through the beaten eggs and vanilla, then sift over the flour and baking powder, stirring until well combined.
Fold through the chopped white chocolate and macadamia nuts, scrape the mixture into the prepared pan, smoothing the top, then bake for 30 minutes, until puffed and a skewer inserted into the centre comes out just clean.
Cool completely in the pan, before slicing into squares and serving. Yum!

White chocolate and macadamias being mixed into blondie batter.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Frequently Asked Questions

Can I use other nuts if I can’t get any macadamias?

Yes! Pecans or Brazil nuts are great in blondies!

Can I double the recipe?

Yes, though depending on the size of your baking pan you may need to adjust the baking time a little. Keep an eye on it in the last few minutes of baking to make sure it is well-risen and golden brown.

Can I freeze blondies?

Absolutely! Blondies freeze and defrost beautifully, so they are great for an impromptu dessert… maybe even with a scoop of ice cream!

Can I make blondies gluten-free?

Sure! I’d use a mixture of your favourite GF flour blend and perhaps a little almond flour for texture.

Love Blondies? You might like my favorite cookie from New Zealand: Peanut Brownies! These aren’t a traditional brownie (they’re more like a cookie) but let me tell you, one is never enough! Grab the recipe over here.