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White Chocolate and Macadamia Nut Blondies

macadamia nut squares cut into pieces on a white serving tray

These White Chocolate and 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 of these white chocolate and macadamia nut blondies for sure!

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 starting with these white chocolate and macadamia nut blondies.

Yield: 24

White Chocolate and Macadamia Nut Blondies

White Chocolate and Macadamia Nut Blondies

You'll love the combination of white chocolate chips and macadamia nuts!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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:

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 44mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 2g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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Looking for more cookies and bars recipes? You’ll love Oatmeal Fudge Bars, Ginger Cherry Cheesecake Squares, and No Bake Kit Kat Squares.


Sunday 4th of May 2014

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 :)

Holly F

Monday 5th of May 2014

A breakfast basket is such a kind thought, Ansh. I'll pretend to be your neighbor any day!

Laura Dembowski

Saturday 3rd of May 2014

Blondie's are one of my favorite desserts. I often add white chocolate but never macadamias. Great idea! Such a classic combo!

Holly F

Monday 5th of May 2014

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!


Friday 2nd of May 2014

What a nice friend you have. Love Williams and Sonoma. Great recipe!

Holly F

Monday 5th of May 2014

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. : )

Karen Harris

Friday 2nd of May 2014

I love the addition of espresso powder. Great flavors in here and as usual your photos are so inviting.

Holly F

Monday 5th of May 2014

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.

Abbe@This is How I Cook

Friday 2nd of May 2014

These are right up my alley! I wish they were in my house. I need something quick for tonight so I may just have to try these. Damn, Holly! You know how to satisfy!

Holly F

Monday 5th of May 2014

Thanks, Abbe, I hope you have time to give these a try sometime.

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