White Chocolate~Macadamia Blondies

May marks the month that our oldest daughter was married in Maui and this year, she celebrated 12 years on the 18th.  However, Hawaii was also a big part of my mother's life when her father was stationed at Pearl Harbor in 1927 and she often shared stories of her time there.  Our daughter, Erin reminds me a lot of my mother...not just in looks, but in her strong commitment to family. 

Erin with Kelly's son, Ari in Hilton Head last week!

Macadamia nuts are like the "Cadillac" of nuts and their expense is well worth it.  It's primarily due to the harvesting and how hard the covering is to get to meat.  In addition, white chocolate just seems the natural accompaniment with macadamia and led me to creating this Blondie that would become a special treat for the workers adding the finishing touches to our home in 90-degree weather:-)

White Chocolate~Macadamia Blondies
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups firmly packed light brown sugar
4 large eggs
2 tsp. vanilla extract
2 tsp. instant Espresso powder
2 cups King Arthur all-purpose flour
1 1/2 cups roughly chopped macadamia nuts (I cut them in quarters!)
8 oz. white chocolate, cut into chunks or a 12 oz. bag of white chocolate morsels

Preheat oven to 350F-degrees.  Butter a 9" x 12" baking pan.

In a stand mixer, using the paddle attachment, cream the butter and brown sugar together.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Add the espresso powder and vanilla and mix well.

Stir in the flour, nuts and chocolate.  Spread mixture into the prepared pan.

Bake in the preheated oven for 35-40 minutes (until a tester comes out cleanly from the center).  Remove from the oven and allow to cool.  

I loosen the edges with a straight spatula and then, removed the sides of the pan; if you're using a regular 9" x 13" pan, you will cut the blondies in the pan.

Cut into 24 squares.

The Blondies were moist and just the perfect treat to bring back some wonderful memories. Enjoy! 

BLONDIES

I remember the first time I had a Blondie.  My mother made them using butterscotch chips that had become popular in the 60s and for years that's how I thought a Blondie taste like.  However, a few years ago, I bought a cookbook called The Sweeter Side of Amy's Bread, for her reputation of being one of New York's favorite bakeries and found this recipe.

I've never used another bag of butterscotch chips again...sorry Mom, but these are perfection!

The first time I made them, I was flying to Kentucky to visit Kelly and thought I bring them a "goodie bag" of these indescribably moist bars, topped with walnuts and chocolate chips.  Consequently, they had been invited to a birthday party for a friend and Kelly said, "can we bring these to the party because I hate coming empty-handed?"  It was a pretty big crowd and these Blondies were definitely a hit; as I knew they would be.  I have since made them at least  50 or 60 times and they have become my choice to give as gifts too!

The name Blondie comes from the fact that they have no cocoa powder or melted chocolate in the batter, but unlike my mother's, Amy's addition of the chocolate chips and walnuts will definitely soothe the soul of any chocoholic.  Also, the last few times I've made them, I have switched out the semi-sweet chocolate chips for my favorite, bittersweet, and in addition to the vanilla extract, I've been adding a  scraped vanilla bean to enhance the flavor.

BLONDIES
4 sticks (2 cups) unsalted butter, melted
3 1/2 cups dark brown sugar, packed
4 large eggs
1 1/2 tsp. vanilla extract
1 Tahitian vanilla bean, split and seeds scraped to add to batter
4 cups unbleached all-purpose flour
2 1/4 tsp. baking powder
1 tsp. Kosher salt
2 cups + 2T Semi-sweet chocolate chips (or Bittersweet)
2 3/4 cups Walnut pieces, toasted and broken


Preheat oven to 350F-degrees.  Butter a 12 x 17-inch sheet pan, line with parchment, then butter again.
(*Very important to use the correct size of pan for baking time)

Measure walnuts and toast in the preheated oven, about 8 minutes or until you smell their aroma.

When they're done, remove from oven and transfer nuts to a piece of parchment paper to cool.  Use your fingers to break the walnuts...do not chop.

Melt the unsalted butter and set aside.  In the KitchenAid, using the paddle attachment, measure the dark brown into the mixing bowl.  Add the melted butter to the brown sugar, mixing on low speed to combine.  Allow the butter/brown sugar to cool before proceeding to next step.  Crack the eggs into a separate bowl and whisk together with the vanilla and vanilla bean paste.  Add this to the brown/butter mixture, slowly, while the machine is running.  Fold the dry ingredients into the batter until it is almost combined, then, add one-quarter of the chocolate chips and walnuts.  Fold them completely into the batter.


Spread the batter evenly into the prepared pan.

Sprinkle the top with the remaining chocolate chips and walnut pieces.

Bake for 10 minutes, then lower the temperature to 325F-degrees, and I turn the pan.  Bake for another 16 to 21 minutes.  Mine always take 18 minutes more, exactly.


Remove from the oven and let cool completely before cutting and serving.  And, if you're shipping them, like I will be doing, wrap them individually with wax paper.

 Amy recommends cutting the bars, 5 across and 5 down for a total of 25 bars.  I have always done 4 across and 6 down--which still gives me a pretty good side bar of golden goodness.

I know with Valentine's Day just a few days away, everyone's thinking chocolate, but I will tell you, this is a very nice surprise for the sweetheart in your life.  I guarantee it.  Enjoy!