Chewy and perfectly sweetened, these blonde brownies with vanilla flavor, white chocolate, and macadamia nuts are a delicious dessert that is extremely easy to make.
Why you will like this recipe
Short baking time. These blondies are much thinner than my Fudgy brownies, so the baking time is much shorter too.
Not overly sweet. I prefer blonde brownies to regular brownies because they have less sugar in them and feel more balanced in terms of flavors.
Doesn't require special tools. There's no need to whip or beat anything, so all you need to make this blonde brownies recipe is: several bowls, a whisk, a spatula, and a baking pan.
Ingredients you will need
Flour - You can use all-purpose flour for this recipe.
Baking powder - Of course, we need some leveling agent to help our brownies along. You will see how the mixture goes up a lot during baking with the help of baking powder, then subsides to create a chewy, buttery texture.
Salt and vanilla extract – Don’t forget to add our flavorings. Also, you can sprinkle flaky sea salt on top of the batter before baking. I find it so refreshing to get salty bits on my tongue in the ocean of sweetness.
Chocolate - I use white chocolate chips for my blonde brownie recipe.
Butter - You'll need unsalted butter. It can be cold because we are going to melt it with chocolate in the microwave anyways.
Sugar - I use a mix of light brown sugar and white granulated sugar.
Egg - The egg should be at room temperature.
Additives – There are plenty of things you can add right into the brownie batter as well as on top of it right before baking. I had some macadamia nuts left over from my White chocolate macadamia nuts cookies, so I roughly chopped them and added them to my easy blondie recipe.
Don't overheat the chocolate. White chocolate has a very low melting point, so you should use gentle heat to avoid burning it.
Bake until the center has set. Don't be deceived by golden brown edges and shiny tops, as your blondies will form these quite fast in the oven. If you shake the pan, you'll see that the center is very wobbly after 15-20 minutes in the oven. Keep baking until the top has set completely or has a very slight jiggle.
Tin with a piece of foil. If you see that your brownies brown too fast, loosely cover the top with a piece of foil and continue baking.
Give it time to set. Once finished baking, the blondies are still very soft and fragile. They need time to set. The tastiest brownies are those that are eaten the next day. If you’re impatient, however, wait for them to cool down to room temperature first and then place them into the fridge for at least one hour.
Step by step directions
1. Preheat the oven to 350F (175C) and line an 8” by 8” brownie pan with parchment paper.
2. In a heat-proof bowl, place the chocolate and butter. Heat in the microwave in short increments, mixing in between until fully melted.
3. Add the white and brown sugar and mix well. The mixture will appear greasy, but that’s okay.
4. Add the egg and mix. The mixture will become smooth and homogenous.
5. Add the dry mixture and mix until no dry ingredients are left.
6. Fold in the nuts and pour the mixture into the prepared pan.
7. Spread evenly and bake for 25-30 minutes or until the center has set. Can be just a little bit jiggly. If it browns too much, cover loosely with a piece of foil and keep baking until done.
8. Remove from the oven and let it cool down to room temperature in the pan. Then, transfer into the fridge for one hour to set.
9. Remove from the fridge and cut into 9 even squares.
Peanut butter - You can add peanut butter chips instead of macadamia nuts.
Chocolate chips - If you want to add more chocolate, go with semi-sweet chocolate chips instead of adding more white chocolate, which will make your blondies too sweet.
Freeze-dried berries - A great way to cut through the sweetness is to add sweet and sour freeze-dried berry bits or slices. Raspberries will fit exceptionally well into your white chocolate dessert. You can add them right into the batter or on top of the brownies.
Ice cream - Serve your blonde brownies with a scoop of your favorite ice cream.
Store completely cooled-down blondies in an air-tight container in the fridge for up to one week.
Freeze your blonde brownies for up to one month.
More related recipes
White chocolate macadamia nut cookies
- 8" by 8" (20cm by 20cm) brownie pan
- Rubber spatula
- 130 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 100 g white chocolate
- 100 g unsalted butter
- 100 g light brown sugar
- 80 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 35 g macadamia nuts
- Preheat the oven to 350F (175C) and line an 8” by 8” brownie pan with parchment paper.
- In a heat-proof bowl, place the chocolate and butter. Heat in the microwave in short increments, mixing in between until fully melted.
- Add the white and brown sugar and mix well. The mixture will appear greasy, but that’s okay.
- Then, add the egg and mix. The mixture will become smooth and homogenous.
- Add the dry mixture and mix until no dry ingredients are left.
- Fold in the nuts and pour the mixture into the prepared pan.
- Spread evenly and bake for 25-30 minutes or until the center has set. Can be just a little bit jiggly. If it browns too much, cover loosely with a piece of foil and keep baking until done.
- Remove from the oven and let it cool down to room temperature in the pan. Then, transfer into the fridge for one hour to set.
- Remove from the fridge, cut into 9 even squares, and serve.
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