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Perfect chewy, buttery blondies with premium white chocolate and crunchy macadamia nuts. No fussy equipment needed just one bowl and a whisk. These bars are rich, fudgy, and hold up beautifully for sharing or gifting. Pro tip: Brown your butter for deeper flavor and a moist, chewy texture every time.

Why This Blondie Recipe Works

This recipe is built for success in a home kitchen. Browned butter creates a nutty, caramelized base that enhances the blondies’ richness and chew, while the combination of brown and granulated sugar ensures both sweetness and a tender crumb. The white chocolate melts into soft pools, while roasted macadamia nuts add a satisfying crunch. The balance of flour and eggs delivers structure without dryness, and the right pan size keeps the blondies fudgy and easy to slice.

Key Science Points:

• Browned butter removes water and concentrates flavor, making the blondies more moist and chewy.​
• Brown sugar adds moisture and helps the blondies remain tender by attracting water.​
• Gentle mixing of dry ingredients prevents gluten development, so the blondies stay soft, not cakey.​

Ingredients

Equipment

• 8×8 inch (20×20 cm) baking pan
• Light-colored saucepan (for browning butter)
• Mixing bowl
• Whisk or hand mixer
• Wooden spoon or spatula
• Parchment paper
• Digital scale (metric preferred)
• Oven thermometer (optional)

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line the pan with parchment, leaving overhang for easy removal.

Step 1: Brown the butter (5–7 min)

• Melt butter in a medium saucepan over medium heat. Swirl until golden and nutty smelling. Pour into mixing bowl and cool for 5 min.

Step 2: Mix sugars and eggs (2 min)

• Whisk brown and granulated sugar into the browned butter until smooth. Add egg and egg yolk, then vanilla. Mix until glossy and combined. Visual cue: The mixture should be smooth and slightly thickened.

Step 3: Add dry ingredients (1 min)

• Sift flour and salt over the wet ingredients. Gently fold in with a spatula until just combined. Don’t overmix. Visual cue: Batter should be thick and sticky, but no dry flour lumps.

Step 4: Fold in mix-ins (1 min)

• Add chopped white chocolate and toasted macadamia nuts. Fold gently to distribute. Visual cue: Mix-ins should be evenly spaced, not streaky.

Step 5: Bake (25–30 min)

• Spread batter into the pan. Bake 25–30 min until edges are golden and a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

Troubleshooting

• Dense and underbaked center: Underbaking, cold batter, or too much butter. Bake until center springs back and toothpick is clean.
• Dry or tough: Overmixing, too much flour, or overbaking. Measure flour by weight, mix gently, and check doneness at 25 min.
• Sticky or wet: Insufficient baking, batter too wet, or added liquid. Use exact weights and cool fully before cutting.
• Crumbly or breaks apart: Too little egg, too dry, or overbaked. Stick to the recipe and check for doneness.

Substitutions & Variations

• Egg-free: Use 50g mashed banana or 1/4 cup aquafaba per egg. Texture may be less chewy.​
• Dairy-free: Use vegan butter and dairy-free chocolate. Blondies may be slightly less rich.​
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend (with xanthan gum). Texture may be less chewy.​
• Flavor swaps: Swap white chocolate for dark chocolate, add lemon zest, or use salted macadamia nuts for extra flavor.

Storage & Make-Ahead

• Counter: Store in an airtight container up to 5 days. Best texture is first 2–3 days.
• Fridge: Keep up to 1 week. Bring to room temp before serving.
• Freezer: Wrap bars individually and freeze for up to 2 months. Thaw at room temp, or re-crisp in a 350°F (175°C) oven for 5 minutes.

Serving Suggestions

• Enjoy with a scoop of vanilla ice cream or a drizzle of salted caramel.
• Pair with coffee or sweet tea for a balanced dessert.

FAQs

Can I use regular butter instead of browned butter?
Yes, but blondies will be less rich and chewy. Browned butter is worth the extra step.

How do I keep blondies chewy?
Don’t overbake. Take them out when the center is just set and let cool completely.

Can I double the recipe?
Yes, use a 9×13 inch pan. Increase baking time to 30–35 minutes.

Best way to chop macadamia nuts?
Leave pieces large for crunch, or chop finely for more even distribution.

Can I use oil instead of butter?
Oil blondies are less chewy and lack the nutty flavor of browned butter.

How to bake in an OTG?
Same temperature and times. Place pan in center rack for even baking.

Notes from My Kitchen

Batch 1: I used melted butter but skipped the browning. Blondies were softer but less rich. Fixed: Browned butter next time.

Batch 2: Tried with gluten-free flour. Blondies were less chewy but still delicious. Added a bit more moisture.

Final: Browned butter, measured flour, and cooled completely produce the ideal texture—chewy, fudgy, and nutty.

Nutrition & Disclaimer

Per bar (approx 1/12 of recipe):

• Calories: 180
• Fat: 11g
• Carbs: 18g
• Protein: 2g

Values are estimates. Adjust for portion sizes and ingredients. Follow food-safety practices when baking and storing.

Final Thoughts
These blondies are a reliable, indulgent treat for any occasion. With precise weights, clear visual cues, and tested substitutions, every home baker can master this recipe on the first try. Enjoy the chewy, buttery results and the perfect balance of sweet and salty flavors.

Homemade White Chocolate Macadamia Blondies

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

180

kcal

Total time

35

minutes

Rich, chewy blondies with browned butter, white chocolate, and crunchy macadamia nuts. Perfect for sharing or gifting, these bars are easy to make and stay moist for days.

Ingredients

• Unsalted butter: 226g (1 cup, 2 sticks)

• Light brown sugar: 160g (3/4 cup, packed)

• Granulated sugar: 67g (1/3 cup)

• Large eggs: 50g (1 egg + 20g yolk)

• Vanilla extract: 10g (2 tsp)

• All-purpose flour: 120g (1 cup)

• Sea salt: 4g (1/2 tsp)

• White chocolate: 85g (3 oz, chopped)

• Macadamia nuts: 120g (1 cup, toasted and chopped)

Directions

• Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
• Melt butter in a saucepan over medium heat. Swirl until golden and nutty, then pour into a mixing bowl. Cool for 5 minutes.
• Whisk brown and granulated sugar into the browned butter until smooth. Add egg, egg yolk, and vanilla. Mix until glossy.
• Sift flour and salt over the wet ingredients. Gently fold in with a spatula until just combined.
• Fold in chopped white chocolate and toasted macadamia nuts.
• Spread batter evenly into the pan. Bake for 25–30 minutes until edges are golden and a toothpick comes out with moist crumbs.
• Cool completely before slicing into bars.

Notes

• Storage
  Counter: Store in an airtight container for up to 5 days.
  Fridge: Keep for up to 1 week. Bring to room temperature before serving.
  Freezer: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature or re-crisp in a 350°F (175°C) oven for 5 minutes.
• Notes
  For chewier blondies, brown the butter.
  Toast macadamia nuts for extra crunch.
  Use exact weights for best results.
  Cool completely before cutting for clean slices.