Macadamia blondies







Cook Time

45-50 Min


  • 100g/4oz butter, cubed
  • 100g/4oz white chocolate, broken into pieces
  • 100g/4oz caster sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 100g/4oz self-raising flour, sifted
  • 75g/3oz macadamia nuts, roughly chopped
  • Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square tin and line with baking parchment, leaving the paper hanging over on two opposite sides.
  • Put the butter and white chocolate in a heatproof bowl. Half-fill a saucepan with water, and bring to the boil. Remove from the heat. Place the bowl over the saucepan, making sure that the bottom of the bowl does not sit in the water. Stir occasionally until the butter and chocolate have melted and are smooth.
  • Add the caster sugar to the bowl, and gradually stir in the eggs. Add the vanilla essence, fold in the flour and macadamia nuts, then pour into the prepared tin. Bake for 35–40 minutes. Leave to cool in the tin before lifting out and cutting into squares.
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