Browned butter adds a rich, nutty depth of flavor to this skillet dessert, while white chocolate and macadamia nuts are an age-old pairing that never disappoints.
White Chocolate and Macadamia Blondies
Makes 8 to 10 servings
Ingredients
- ¾ cup unsalted butter
- 1½ cups firmly packed dark brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup white chocolate chips
- ¾ cup chopped roasted salted macadamia nuts
Instructions
- In a small enamel-coated cast-iron Dutch oven, melt butter over medium-low heat. Cook until butter turns a light golden color and has a nutty aroma, 5 to 10 minutes. Pour into a small heatproof bowl; let cool for 10 minutes.
- Preheat oven to 325°. Spray a 10-inch square cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together brown sugar, baking powder, and salt; gradually whisk in butter until well combined. Whisk in eggs until smooth. Whisk in vanilla. Fold in flour until just combined.
- Reserve 2 tablespoons chocolate chips and 2 tablespoons nuts; stir remaining chocolate and remaining nuts into batter. Spread batter into prepared skillet. Sprinkle reserved chocolate and nuts onto batter.
- Bake until lightly brown and wooden pick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely on a wire rack before cutting. Store in an airtight container for up to 3 days.
Notes
Pecans, walnuts, peanuts, or hazelnuts can be used instead of macadamia nuts.
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