Chewy, fudgy & completely irresistible – these white chocolate macadamia blondies are the perfect blondie recipe. They have the texture of your favorite brownies and the flavor of the best ever white chocolate macadamia nut cookies.
If you’ve never made blondies (or even if you have) – then you really need to try these. They have the texture of a brownie, but without the chocolate flavor. Chewy, fudgy, and a little gooey with crinkly tops. Then we’re filling our blondies with the best salty and sweet mix-ins thanks to white chocolate chips and macadamia nuts.
I’ve been told that these bars taste like a better version of white chocolate macadamia cookies from Subway….
What I also love about turning white chocolate macadamia nut cookies into blondies is that they’re way faster to make for a few key reasons:
- We’re using melted butter – so you don’t need to wait for your butter to soften
- There’s no need to form the dough into balls
- There’s no dough chilling
- And because they’re made in 1 bowl – there’s less clean up too
Then there’s a few key tips/ingredients for bars that are deliciously chewy and packed with flavor:
- Melted butter makes these blondies extra chewy and less cakey in texture
- Brown sugar adds a delicious caramel-like undertone and adds more moisture.
- A good dose of vanilla extract.
- Just the right amount of flour. Too much flour and your bars will be too dry, not enough and they turn out greasy. When measuring the flour -whisk the flour first, then spoon it into a dry measuring cup and level off the top.
- Salt. White chocolate is very sweet – so you need the salt to cut the flavor.
- And of course – the white chocolate chips (or chunks) and macadamia nuts. I recommend chopping the nuts before mixing them into the batter because it’ll make it easier to cut the blondies after they’re baked.
- Be careful not to over bake the blondies. Baking the blondies for too long can make them hard and dry instead of moist and tender.
- It’s easiest to cut the bars once they’re fully cooled. They’re delicious warm – but you can end up with a bit of a gooey mess if you try to cut into them when they’re still warm.
White chocolate. Macadamia nuts. Chewy, dense, fudgy texture. Easy recipe. Yup – these white chocolate macadamia blondies have you covered.
Love white chocolate? Don’t forget these other favorites:
- White Chocolate Chip Cookies
- White Chocolate Brownies – these have melted white chocolate in the batter
- White Chocolate Cheesecake
- 1 cup unsalted butter* , melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts , roughly chopped
Preheat the oven to 350F degrees.
Line a 9x13 inch pan with aluminum foil and lightly grease, or line with parchment.
In a medium bowl whisk together the melted butter, brown sugar, and white sugar.
Whisk in eggs, vanilla extract and salt.
Stir in the flour. The batter will be thick.
Fold in the white chocolate chips and macadamia nuts.
Spoon the batter into the prepared pan and press it down with your fingers to cover the pan.
Bake in the preheated oven for 22-25 minutes, or until the top look sets.
For the cleanest cut - cut the bars after they've fully cooled.
*If using salted butter, omit the salt from the recipe.
Store in an airtight container for up to 3 days.