White Chocolate and Macadamia Nut Blondies

macadamia nut squares

A friend gave me what might be one of the most comprehensive dessert cookbooks recently published: William Sonoma’s Dessert of the Day, 365 Recipes for Every Day of the Year. It offers recipes– some seasonal, others timeless– reminding me that I am not alone in wanting to eat dessert every day! Craving chocolate? It has more than 40 suggestions. What about cookies? Try one of the 30+ cookie recipes included.  Cobblers, cheesecakes, pies and puddings– this book has it all! So when this same (very kind and generous) friend brought me some macadamia nuts from her recent Hawaiian vacation, I knew I’d find the perfect way to use them in the pages of this cookbook. These White Chocolate & Macadamia Nut Blondies offer a chewy, sweet, nutty, salty, crunchy bite all at once. They travel well (I shared this batch with my book club) and would be great for a road trip, camping trip, or to gift to a neighbor.  Bake a double batch because these squares are addicting. You’ll want more than one for sure!

White Chocolate and Macadamia Nut Blondies


  • 8 Tbs. (1 stick) butter
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tsp. instant espresso powder
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 3/4 cup macadamia nuts, coarsely chopped
  • 3 to 4 oz. white chocolate, coarsely chopped


  1. Preheat the oven to 350 degrees F. Prepare an 8 inch by 8 inch pan with baking spray and parchment. (Cut the parchment in two 8 by 12 rectangles. Overlap the sheets of parchment, one in each direction, such that you have overhanging "handles" of parchment with which you can lift the blondies after they are baked.)
  2. Beat the butter, brown sugar, espresso powder, and vanilla until light and fluffy. Add the eggs and blend until well incorporated.
  3. Fold the flour in with a spoon then mix in the nuts and white chocolate until well distributed throughout the batter.
  4. Use a spatula to empty the batter into the prepared pan. Spread with an offset spatula to even the top.
  5. Bake for 35-40 minutes. Remove from oven and lift out of the pan using the parchment handles. Cool completely before serving.


Recipe from Williams Sonoma Dessert of the Day 365 Recipes for Every Day of the Year page 182. Also can be found on the Williams Sonoma website here: http://www.williams-sonoma.com/recipe/white-chocolate-and-macadamia-nut-blondies.html



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  1. says

    I really like Williams and Sonoma cookbooks, and congratulations on that gift. I look forward to a new dessert every day! tee-hee. These look amazing Holly plus I’m a big fan of sweet and salty together. I won’t even mention my odd habit of potato chips and candy bars as a teenager. :) Pinning this one. Thanks Holly.

    • says

      Thanks, Lea Ann! I haven’t baked a treat with potato chips in a long time but that combination of chips and chocolate is a good one.

    • says

      Yes, Karen, the espresso powder was unexpected and surprised me too. You can’t really identify it when you bite into these goodies but it does leave you wondering what ingredient is the special addition in the recipe.

    • says

      I do have a sweet friend! I made these to share with her but wouldn’t you know she had given up sweets for Lent! I will have to make another batch again soon. : )

    • says

      I have another Blondies recipe on my blog and I thought that it was my all time favorite…these are right up there with them! I plan on seeing them again and often this summer!

  2. says

    My new neighbors just moved in. I think this will be a nice addition to the breakfast basket I am making to take to them tomorrow. I do wish that you were my neighbor :)

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