White Chocolate Macadamia Blondies

White Chocolate Macadamia Blondies are, in my opinion, even more delicious than a classic chocolate brownie. With a gorgeous caramel flavour and a soft, fudgy texture, the glorious combination of white chocolate and macadamia nuts is simply irresistible.

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.

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.

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!

  1. First, heat your oven to 180°C / 350°F / Gas 4 and line a 20cm (8 in.) square pan with baking parchment paper.
  2. 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.
  3. 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.
  4. 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.

Sliced blondies on baking paper.

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.

Sliced blondies on baking paper.
A pile of white chocolate Macadamia blondie cookies on a plate.

White Chocolate Macadamia Blondies Recipe

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

White Chocolate Macadamia Blondies

Jay Wadams
White Chocolate Macadamia Blondies are, in my opinion, even more delicious than a classic chocolate brownie. With a gorgeous caramel flavour and a soft, fudgy texture, the glorious combination of white chocolate and macadamia nuts is simply irresistible.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Serves 9 blondies

Ingredients
 

  • 125 g butter
  • 175 g soft light brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 150 g plain or all-purpose flour
  • 1 tsp baking powder
  • 100 g macadamia nuts, roasted and chopped
  • 100 g white chocolate, chopped

optional:

  • ¼ tsp sea salt, ONLY IF NUTS ARE NOT SALTED!

Instructions
 

  • PREPARE: Heat the oven to 180°C / 350°F / Gas 4 and line a 20cm (8 in.) square baking pan with baking parchment paper.
  • MELT BUTTER: Melt the butter in a medium saucepan over medium heat, then remove from the heat and stir the sugar into the melted butter. Beat together the eggs and vanilla extract, then stir into the butter mixture.
  • ADD DRY INGREDIENTS: Sift over the flour and baking powder, then stir until well combined. Add the macadamia nuts and chocolate to the pan and stir until just mixed through.
  • BAKE: Pour batter into the prepared pan, smooth the surface, then bake in the preheated oven for 30 minutes until a skewer inserted into the centre comes out clean.
  • COOL: Allow to cool completely in the pan, before slicing and serving.

Recommended Equipment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 1blondie | Calories: 389kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 233mg | Potassium: 134mg | Fiber: 1g | Sugar: 26g | Vitamin A: 404IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Sweet Things
Cuisine | American
SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 337

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating