Brown Butter White Chocolate Macadamia Nut Blondies

Aaaaand we’re back! And by “we” I mean “me”…and these Brown Butter White Chocolate Macadamia Nut Blondies.

Brown Butter White Chocolate Macadamia Nut Blondies​

Are these a traditional Christmas treat? Probably not. But after learning that some people consider white chocolate macadamia nut cookies a Christmas staple, I perfected my recipe last year. I turned up the flavor by browning the butter, toasting the macadamia nuts (and leaving them in big pieces), and using pure white chocolate instead of white chocolate chips. They’re incredible, if I do say so myself. Which I do. Obviously.

Brown Butter White Chocolate Macadamia Nut Blondies​

I didn’t try to top that recipe this year, but I’ve simplified it by making it into blondies, and that’s basically the same thing. There’s no tedious chilling, rolling, and batch-baking—just mix the batter, spread it into a pan, bake, cool, and slice into thick, chewy squares. Easy peasy.

Brown Butter White Chocolate Macadamia Nut Blondies​

Serve them on your best thrifted Christmas Spode plates and definitely eat one too many.

Brown Butter White Chocolate Macadamia Nut Blondies​

The most wonderful time of the year, indeed.

Brown Butter White Chocolate Macadamia Nut Blondies​
Brown Butter White Chocolate Macadamia Nut Blondies
makes one 8- or 9-inch square pan, about 16 blondies

3/4 cup macadamia nuts (I used raw)
1/2 cup (1 stick) unsalted butter
2/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
3 ounces white chocolate, chopped (I used Ghirardelli)
flaky salt, for garnish (optional)

If using roasted salted macadamia nuts, skip the first step. Chop them before beginning the recipe at “Brown the butter.” Also reduce the salt to 1/2 teaspoon.

Preheat oven to 350F. Scatter macadamia nuts on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and give them a rough chop.

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside while you make the blondie batter.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a medium-large mixing bowl.

Whisk light brown sugar and granulated sugar into the brown butter. Mix in egg, egg yolk, and vanilla, followed by flour and salt. Fold in chopped macadamia nuts and white chocolate. Batter will be thick.

Spread the blondie batter in prepared pan. Bake 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (no raw batter). Sprinkle blondies with coarse salt, if desired. Let blondies cool completely in the pan on a rack.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.

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