Sweet, buttery and delightfully chewy, the blondie (or blond brownie) makes a decadent afternoon treat. These white chocolate cousins to the classic brownie are dotted with buttery macadamias and white chocolate bits for added crunch.
If macadamias not your style and you’re looking for something a little more colourful, try our
funfetti blondies or if you like things a little more fruity then there’s always our white chocolate, raspberry and macadamia blondies.
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125 grams butter, chopped
200 grams good-quality white chocolate, chopped
1 cup (220g) caster sugar
2 eggs, beaten lightly
1 cup (150g) plain flour
¾ cup chopped raw macadamias
¼ cup white Choc Bits
1.Preheat oven to 180°C/350°F. Grease a deep 20cm square cake pan; line base with baking paper.
2.Place butter and chocolate in a medium saucepan; stir over low heat until almost smooth.
3.Remove from heat; cool 10 minutes. Stir sugar and egg into chocolate mixture, then sifted flour. Stir in macadamias after the flour. Spread mixture into pan. 4.Stud top of the batter with Choc Bits. Bake for 40 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan before cutting into squares. Dust with icing sugar.
Best served at room temperature.