White Chocolate and Macadamia Nut Blondies

By DK Publishing From the book Cupcakes and Mini Cakes
White Chocolate and Macadamia Nut Blondies

A white chocolate version of the ever-popular brownie.

For how many? Makes 24


  • 300g (10oz) white chocolate, chopped
  • 175g (6oz) unsalted butter, cubed
  • 300g (10oz) caster sugar
  • 4 large eggs
  • 225g (8oz) plain flour
  • 100g (3½oz) macadamia nuts, roughly chopped


1. Preheat the oven to 200°C (400°F/Gas 6). Line the base and sides of a 22 x 30cm (8¾ x 12in) rectangular cake tin with baking parchment. In a bowl set over a pan of simmering water, melt the chocolate and butter together, stirring now and again until smooth. Remove, and leave to cool for about 20 minutes.

2. Once the chocolate has melted, mix in the sugar (the mixture may well become thick and grainy, but the eggs will loosen the mixture). Using a balloon whisk, stir in the eggs one at a time, making sure each is well mixed in before you add the next. Sift in the flour, fold it in, and then stir in the nuts.

3. Pour the mixture into the tin and gently spread it out into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Leave to cool completely in the tin, then cut into 24 squares, or rectangles, for bigger blondies.

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