Anybody joining me on my vanilla quest? Our next stop is these delicious Blondies, gone platinum with white chocolate and macadamia nuts. This recipe is my own. Emeril and Nigella Lawson make versions, and if you search on Tastespotting you will find a few more, but mine are the classic. I usually try to avoid recipes that call for creaming softened butter because I never think ahead and my butter is always rock hard. These blondies are worth the wait.
Make sure you use a good quality white chocolate, don't over bake, and wrap the blondies with plastic after they're cooled, if you have any left. They freeze really well, just put them in a zip lock bag and you can take them out one at a time when you have the urge. They'll defrost quickly right on the counter.
9 tablespoons unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
generous 1/2 cup white chocolate chips
generous 1/2 cup macadamia nuts, coarsely chopped
Set the oven to 350. Line your 8x8 pan with foil to make it easy to remove and cut your blondies. Measure out your flour, baking powder and salt in a small bowl. Mix to combine. Cream your butter and sugar till fluffy, then add the eggs and vanilla and mix well. Add your flour mixture, nuts and chocolate. Mix until just well combined. Spread evenly in your pan and bake for about 35 minutes or until a toothpick inserted near the center comes out moist with a few crumbs and the blondies are looking light golden. Cool before cutting.
Who wants a care package?
Between the rice pudding and these, I think I am going to be busy in the kitchen this weekend!
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