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| White Chocolate and Macadamia Nut Blondies |
| A rich, gooey and delicious treat that travels well on such excursions as picnics and bicycling |
| trips. Drizzle the blondies with caramel glaze if you’re feeling indulgent. |
| 8 Tbs. (1 stick) unsalted butter, at room temperature |
| 1 1/4 cups firmly packed golden brown sugar |
| 2 tsp. instant espresso powder |
| 3/4 cup macadamia nuts, coarsely chopped |
| 3 to 4 oz. white chocolate, coarsely chopped |
| Preheat an oven to 350°F. Butter an 8-inch square baking pan. |
| Combine the butter, brown sugar, espresso powder and vanilla in a large bowl. Using an electric |
| mixer set on high speed, beat until light and fluffy. Beat in the eggs, one at a time, then beat at |
| high speed until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. |
| Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the |
| batter in the prepared pan. |
| Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the |
| pan on a wire rack. Cut into 24 bars. Wrap individually in plastic wrap and store at room |
| temperature for up to 3 days. Makes 24 blondies. |
| Adapted from Williams-Sonoma Kitchen Library Series, Cookies & Biscotti, by Kristine Kidd |
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