White Chocolate and Macadamia Blondies

I saw these bars on Pinterest, and knew I had to make them, the sooner the better. I love the combination of white chocolate and macadamias in cookies, so I knew these buttery bars would be a hit as well. The key to these bars is not to overbake - you want them to be a little chewy but not crunchy!

Start by toasting the macadamia nuts. Spread them on a small baking sheet and bake for 10 to 15 minutes or until golden - you will want to toss them once or twice during this time, which also helps you keep an eye on them. Nuts are expensive - so you don't want to burn them!

For the batter, cream together the butter and brown sugar. Beat in the eggs and then add the vanilla.

Add the flour

and baking powder and mix until combined. Then stir in the nuts

and the white chocolate.

Spread the bars into a greased 9x13 pan, and bake for 25-30 minutes until set but still moist.

Let cool completely before cutting.

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White Chocolate and Macadamia Blondies

1/2 c. butter, softened
1-1/2 cups brown sugar
2 eggs
1 Tbsp. vanilla
3 cups flour
1 tsp. baking powder
2 cups white chocolate chips
1 cup macadamia nuts, chopped

To toast the macadamias, evenly spread the chopped nuts on a baking sheet and bake at 350 for 10 to 15 minutes or until fragrant and slightly browned, stirring once in a while. Set aside.

For bars, place butter and brown sugar in bowl of electric mixer fitted with paddle attachment and cream together on medium speed until smooth batter is formed (about 3 minutes). While the mixer is running, add eggs and vanilla extract, until incorporated into batter.

In a medium bowl, whisk together 3 cups of flour and baking powder. Slowly add flour mixture to the batter and mix on low speed until a dough is formed. Very gently, fold in white chocolate chips and macadamia nuts into dough.
Pour the batter into the prepared pan and evenly spread. Bake 25 to 30 minutes or until set yet still moist.

Recipe Source: Adapted from Life's Simple Measures