Chewy, fudgy and utterly irresistible — these white chocolate macadamia blondies are the ultimate blondie recipe. They have the dense texture of your favorite brownies paired with the flavor of the best white chocolate macadamia cookies.
If you haven’t tried blondies before — or even if you have — these are a must. They’re brownie-like in texture but without the chocolate taste: chewy, fudgy, slightly gooey with crinkly tops. We fold in salty-sweet mix-ins: creamy white chocolate chips and crunchy macadamia nuts for the perfect balance.
These bars have been compared to an upgraded version of white chocolate macadamia cookies from popular bakery chains.
What I love about turning white chocolate macadamia cookies into blondies is how much faster and simpler they are to make:
- You use melted butter — no waiting for butter to soften.
- No rolling dough into balls.
- No chilling time.
- Made in one bowl, which means less washing up.
Here are a few key tips and ingredients for blondies that are chewy and full of flavor:
- Melted butter creates a dense, chewy texture instead of a cakey crumb.
- Brown sugar adds a caramel-like depth and contributes moisture.
- Use a good amount of vanilla extract for flavor.
- Measure the flour carefully — too much makes bars dry, too little makes them greasy. Whisk the flour, spoon it into a dry measuring cup and level it off.
- Salt is essential to cut the sweetness of white chocolate.
- White chocolate chips (or chunks) and macadamia nuts are the stars. Roughly chop the nuts so the bars are easier to slice after baking.
- Avoid overbaking. Bake just until the top looks set; overbaking leads to dry, hard bars instead of moist, tender blondies.
- For the cleanest slices, wait until the bars are fully cooled before cutting. They’re delicious warm, but slicing hot bars can create a gooey mess.
White chocolate. Macadamia nuts. Chewy, fudgy texture. Easy preparation. These white chocolate macadamia blondies deliver on all counts.
If you love white chocolate, you might also enjoy other white chocolate recipes.
White Chocolate Macadamia Blondies
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Ingredients
- 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
Instructions
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Preheat the oven to 350°F (175°C).
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Line a 9×13-inch pan with foil or parchment and lightly grease.
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In a medium bowl whisk together the melted butter, brown sugar and white sugar until smooth.
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Whisk in the eggs, vanilla and salt.
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Stir in the flour; the batter will be thick.
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Fold in the white chocolate chips and chopped macadamia nuts.
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Spread the batter evenly into the prepared pan, pressing it down so it covers the pan.
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Bake for 22–25 minutes, or until the top looks set but the center is still slightly soft.
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Allow the bars to cool completely for the cleanest slices.
Notes
Store cooled bars in an airtight container for up to 3 days.
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