White Chocolate and Macadamia Blondies

White Chocolate Macadamia Nut Blondies

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
  • 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
  1. 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.
  2. Preheat oven to 325°. Spray a 10-inch square cast-iron skillet with baking spray with flour.
  3. 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.
  4. 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.
  5. 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.
Pecans, walnuts, peanuts, or hazelnuts can be used instead of macadamia nuts.