White Chocolate Macadamia Nut Blondies

White Chocolate Macadamia Nut Blondie Barbara Bakes

Moist and fudgy blondies with a rich caramel flavor, loaded with fun Easter white chocolate M&M’s and macadamia nuts. A fun way to change up a highly rated King Arthur Flour recipe for the Easter holiday. 

While I was searching for a cinnamon filling recipe to make for my King Arthur Flour giveaway, I stumbled on their Crazy Blonde Brownies recipe. I decided it would be a perfect recipe for the colorful white chocolate Easter M&M’s I’d snatched up at the store. And if you’re using white chocolate in blondies, macadamia nuts seem like the perfect addition too.

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The original Crazy Blonde Brownies recipe included white whole wheat flour, but since I didn’t have any on hand, I used only all-purpose flour. I also reduced the baking powder a little bit for high altitude baking.

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My daughter snapped this picture of my adorable kitchen helper. He likes to stand on the stool and “help” grandma bake. I thought it would be good to line the pan with foil, but the blondie batter was too thick to spread in the tin foil, so I ended up not using it.

If you haven’t entered my King Arthur Flour giveaway, be sure and check out the Simply Sinful Cinnamon Muffins and enter the giveaway for a chance to win a cookie scoop, a bag of Baker’s Cinnamon Filling, and a coupon for a free bag of flour at the supermarket from King Arthur Flour.

White Chocolate Macadamia Nut Blondies

Ingredients:

  • 1/2 cup butter
  • 2 cups brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cup King Arthur Unbleached All- Purpose Flour
  • 2 teaspoons baking powder*
  • 1 1/2 cups chocolate chips
  • 1 package white chocolate M&M’s
  • 1 cup diced macadamia nuts

Directions:

Lightly grease a 9 x 13-inch pan and preheat your oven to 350°F. Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth.

Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm. Whisk in the eggs one at a time. Stir in the vanilla extract and salt.

Whisk the flour and baking powder together, then add the dry ingredients to the sugar mixture, stirring to combine. Finally, fold in the M&M’s and nuts.

Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they’re light brown on the edges and top

*I decreased the baking powder to 1 1/2 teaspoons for high altitude baking.

I hope you all have a wonderful Easter holiday spent with those you love.