fireflyzephyr (fireflyzephyr) wrote,
fireflyzephyr
fireflyzephyr

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White Chocolate and Macadamia Nut Blondies

I've been in a baking mood lately, as evidenced by the lemon cupcakes I made recently.  Here's a recipe that intrigued me while I was browsing through Chocolate American Style -- White Chocolate and Macadamia Nut Blondies.  It seemed simple enough and Lindt White Chocolate bars were on sale, so I decided to give it a try. 
White Chocolate and Macadamia Nut Blondies
(from Lora Brody's Chocolate American Style)

Makes 9 2 1/2" squares
  • Unsalted butter and flour for preparing the pan
  • 8 ounces white chocolate
  • 1 c. (5 ounces) all-purpose flour
  • 1/2 t. salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 3/4 c. (6 ounces) light brown sugar, packed
  • 2 t. instant espresso powder or granules
  • 1 t. vanilla extract
  • 2 extra-large eggs
  • 1 c. (4 ounces) macadamia nuts, chopped, unsalted
Preheat the oven to 350F, with the rack in the center position.  Butter the interior of an 8-inch square baking pan.  Line the pan with aluminum foil so that the foil extends beyond two opposite edges of the pan by about two inches.  Butter the foil.  Dust with flour, knocking out the excess.

Coarsely chop 4 ounces of the chocolate.   (I just broke the Lindt bar into its predetermined tiny pieces).  Melt it in a medium metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven.  Chop the remaining 4 ounces of chocolate in uniform pieces, no larger the 1/2 inch square.  Set aside.

Sift the flour and salt into a small bowl.  Set aside.  Plce the butter, brown sugar, espresso powder, and vanilla in a large bowl.  Beat the mixture with an electric mixer on high speed until it is light and fluffy, about 1 minute.  Beat in the eggs, one at a time, beating well after each addition.  Reduce the mixer speed to low and scrape in the melted chocolate; mix until it is well combined.  With the mixture still on low, mix in the flour mixture.  Use a rubber spatula to fold in the chopped chocolate and the nuts.  Pour and scrape the batter into the prepared pan. 

Bake for 35 minutes, or until the top is lightly browned, the blondies have begun to pull away from the sides of the pan, and a cake tester inserted into the center comes out clean.  Remove the pan from the oven and let the blondies cool in the pan for 20 minutes.  Use the foil to help you lift the blondies from the pan to a cutting board.  Cut the blondies into 9 bars (I cut them into 16).  When they are completely cool, wrap them individually in plastic wrap and store at room temperature for up to 3 days.




These blondies are amazing.  The addition of espresso powder made these taste like my long searched for Cappuccino Cookies from Cookies by George, which I wasn't expecting at all!  The faintest hint of coffee flavour kept these bars from being too sweet.  This is a simple recipe with basic ingredients that provides a rich adult taste.  I'm definitely making these again.  Oh, and I've discovered that I actually like white chocolate now!  I used to be a dark chocolate purist, but these blondies have changed my mind.  Yum!
Tags: baking, chocolate, recipes, sweets
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  • 22 comments

  • Cocoa Brownies with Browned Butter and Walnuts

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