Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. On Taste, we’ll be sharing 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
These white-chocolate and macadamia nut blondies are rich and gooey. A sprinkle of espresso powder sifted in with the dry ingredients adds depth of flavor. The bars are easy to package for a thoughtful, homemade holiday gift.
White Chocolate & Macadamia Nut Blondies
1/2 cup (4 oz./125 g.) unsalted butter
1 1/4 cups (9 oz./280 g.) firmly packed light brown sugar
2 tsp. instant espresso powder
1 tsp. pure vanilla extract
2 large eggs
1 cup (5 oz./155 g.) all-purpose flour
3/4 cup (4 oz./125 g.) macadamia nuts, coarsely chopped
3-4 oz. (90-125 g.) white chocolate, coarsely chopped
Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm.) square baking pan.
In a large bowl, using an electric mixer, beat the butter, brown sugar, espresso powder and vanilla on high speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition, then beat at high speed until very fluffy, about 2 minutes. Reduce the speed to low, add the flour, and mix just until incorporated. Fold in the nuts and white chocolate just until blended. Scrape the batter in the prepared pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into bars and serve. Makes 12-16 bars.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.