When I first started baking brownies, my mom who's not a big fan of dark chocolate asked me what's the "vanilla flavor" version of brownies.
Asian old folks like to assume the antonym of chocolate to be vanilla. I was like yeah, a blondie. She was like what? So here we go, my first blondie! /cheers
This is a versatile recipe. You can add any mix-ins, be it chocolate chips, nuts, dried fruits or even whiskey (60ml plus an additional tbsp of flour). As I have some white chocolate chips and macadamia nuts lying around, they are a convenient bunch to throw in.
Not sure why my blondie turns out relatively flatter those who made from the same recipe. Not like it's a bad thing as you can have a thin slice of it which goes a long way. Any thicker, they may taste overwhelming. Gooey, rich in brown sugar, packed with vanilla and white chocolate goodness plus the nutty flavor of macadamia nuts as a sidekick, sweet tooths will be thrilled to sink their teeth into them.
White Chocolate Macadamia Nut Blondie (adapted from Mark Bittman's How to Cook Everything)
114g unsalted butter, melted
218g brown sugar
1 tsp vanilla extract
Pinch of salt
140g all purpose flour
90g white chocolate chips
65g macadamia nuts, chopped and toasted
1. Preheat oven to 175°C and grease a 8" x 8"baking tray
2. Mix melted butter with brown sugar and beat until smooth
3. Beat in egg, then vanilla
4. Add salt and stir in flour until well combined
5. Mix in white chocolate and macadamia nuts and pour the batter onto the baking tray
6. Bake for 20 to 25mins
7. Transfer blondie onto wire rack and allow it to cool before cutting them