Easy & Delicious Small Batch Macadamia White Chip Blondies Recipe
Indulge in a delightful baking experience with our easy-to-follow recipe for Macadamia White Chip Blondies. This particular recipe is a specially crafted small batch version, taking inspiration from a beloved classic by the renowned chef Emeril Lagasse. While Emeril’s original creation was designed for a larger 9-inch square pan, we’ve thoughtfully scaled it down to a half batch, perfectly suited for an 8-inch square pan. This adjustment makes it ideal for when you’re craving a sweet treat without having an overwhelming amount of leftovers, or simply want to experiment with a new recipe. Despite being a smaller portion, these blondies still deliver the same incredible flavor and satisfying texture that made the original so popular, offering a delightful twist on a timeless dessert.
One of the distinctive characteristics of these blondies is their unique crumb texture. Even with the precise measurements of flour—which we highly recommend weighing for accuracy—the crumb leans towards the drier side. However, this isn’t a flaw; it’s a feature! This “good kind of dry” crumb provides the perfect structural integrity to hold an abundance of rich, buttery macadamia nuts and sweet, creamy white chocolate chips. The slight dryness ensures that the blondies are not overly cake-like but rather have a satisfying chewiness that allows the generous inclusions to truly shine. The contrast between the firm, flavorful blondie base and the luscious additions creates a complex and utterly enjoyable eating experience.
To fully appreciate the intended textural contrast and rich flavor profile, it’s crucial to be generous with your mix-ins. Make sure to use all of the recommended amount of macadamia nuts and white chocolate chips. In fact, if you’re a true fan of these ingredients, don’t hesitate to add even more! The abundance of nuts and chips ensures that every bite is loaded with flavor and offers a delightful variety of textures, from the crunch of the macadamias to the melt-in-your-mouth creaminess of the white chocolate. This generous inclusion elevates the blondies from a simple bar cookie to a truly decadent dessert that’s hard to resist.
Why Choose This Small Batch Blondie Recipe?
There are numerous advantages to opting for a small batch recipe, especially for treats like blondies. Firstly, it’s perfect for smaller households or for individuals who want to enjoy freshly baked goods without the commitment of a large quantity. This means less waste and always having a batch of warm, gooey blondies at your fingertips. Secondly, baking a small batch is an excellent way to test out a new recipe or ingredient combination without using up all your pantry staples. It also allows for easier portion control, making it a thoughtful choice for those mindful of their dessert consumption. Furthermore, the 8-inch pan size fits comfortably in most ovens and requires less baking time, making the entire process quicker and more convenient. This recipe truly balances indulgence with practicality.
The Magic of Macadamia Nuts and White Chocolate
The pairing of macadamia nuts and white chocolate in blondies is a classic for a reason. Macadamia nuts, known for their rich, buttery flavor and satisfying crunch, add a sophisticated depth to the blondie base. They’re often considered a premium nut, and their unique taste perfectly complements the sweet, milky notes of white chocolate. White chocolate, on the other hand, contributes a creamy texture and a distinct sweetness that melts beautifully into the warm blondie. Unlike milk or dark chocolate, white chocolate doesn’t overpower the delicate flavor of the macadamias; instead, it harmoniously enhances them, creating a balanced and luxurious flavor profile. Together, these two ingredients create a symphony of taste and texture that makes these blondies truly irresistible.
This recipe builds upon Emeril’s foundational techniques, adapting them for the home baker looking for a perfect small-scale indulgence. We’ve taken care to ensure that all the essence of the original is captured, from the delightful chew to the rich flavor. The careful balance of ingredients and precise instructions are designed to guide you to blondie perfection every time. So, gather your ingredients, preheat your oven, and prepare to bake a batch of blondies that will impress with their simplicity and gourmet taste.
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Recipe
Emeril’s Macadamia White Chip Blondies
Anna
Pin Recipe
Ingredients
- 4 oz unsalted butter (114 grams), softened to room temperature
- ¾ cup light brown sugar tightly packed (160 grams), essential for that classic blondie chew
- 1 large egg at room temperature, helps bind ingredients
- ½ tablespoon vanilla extract (8 ml), for aromatic depth
- 1 ½ cups unbleached all purpose flour fluff or sift and measure by spooning into the cup, or weigh for accuracy (190 grams)
- ½ teaspoon baking powder (2 ml), for a slight lift
- ⅛ teaspoon salt a pinch, to balance sweetness and enhance flavors
- ¾ cup white chocolate chips or a few more if you want extra creamy sweetness
- ½ cup lightly toasted or “Chef Ready” macadamia nuts** for ultimate flavor and crunch
Instructions
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Prepare your oven and pan: Preheat your oven to a steady 350 degrees F (176 C). Take an 8-inch metal square baking pan and line it with aluminum foil, ensuring that the foil extends over the edges to create “handles.” This will make lifting the baked blondies out much easier. Lightly spray only the bottom of the foil with cooking spray to prevent sticking.
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Cream butter and sugar: In a medium-sized mixing bowl, combine the softened butter and tightly packed light brown sugar. Using an electric mixer on high speed, cream them together until the mixture is light, fluffy, and well combined, usually 2-3 minutes. This step is crucial for incorporating air and creating a tender crumb. Next, beat in the large egg and vanilla extract until just incorporated. Avoid overmixing once the egg is added.
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Combine dry and wet ingredients: In a separate small bowl, whisk together the measured flour, baking powder, and salt. Gradually add this dry flour mixture to the wet batter in three parts, mixing on low speed after each addition until just combined. Before the flour is fully mixed in and a few streaks remain, add all of your white chocolate chips and macadamia nuts. Continue mixing until the flour is fully incorporated and the chips and nuts are evenly distributed throughout the thick batter. The batter will be quite thick; unlike Emeril’s original recipe, which suggested “pouring” it, you will likely need to spoon or “plop” the batter into the prepared pan and then gently pat it down evenly with a spatula or your hands.
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Bake and cool: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the blondies appear set in the center and the edges are lightly golden brown. A wooden skewer or toothpick inserted into the center should come out with moist crumbs, not wet batter. Do not overbake, as this will result in dry blondies. Once baked, remove the pan from the oven and let the blondies cool completely on a wire rack. This is a vital step as it allows the blondies to set properly and become fudgier. Once completely cool, use the foil handles to lift them from the pan and cut them into 12 even bars.
Tips for Baking Perfect Macadamia White Chip Blondies
Achieving blondie perfection is simple with a few key tips:
- Accurate Measuring is Key: Especially for flour, always spoon it into your measuring cup and level it off, or better yet, use a kitchen scale to weigh it (190 grams for this recipe). Over-measuring flour can lead to a dense, dry blondie.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together smoothly, creating a homogeneous batter that traps air for a lighter texture.
- Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dry blondies instead of chewy ones.
- Pack that Brown Sugar: Tightly packed brown sugar not only provides sweetness but also contributes to the moist, chewy texture characteristic of a great blondie.
- Toasting Macadamia Nuts: If your macadamia nuts aren’t “Chef Ready” (pre-toasted), lightly toast them in a dry pan or oven for a few minutes before adding them to the batter. This enhances their natural nutty flavor significantly. Be careful not to burn them!
- Don’t Overbake: Blondies are often mistaken as underbaked. Remove them from the oven when the edges are set and lightly golden, but the center still looks slightly soft or gooey. They will continue to cook and set as they cool. Overbaking leads to a dry, crumbly texture.
- Cool Completely: Patience is a virtue here! Letting the blondies cool completely in the pan allows them to firm up, making them easier to cut and ensuring that perfect chewy consistency.
Serving Suggestions & Storage
These Macadamia White Chip Blondies are incredibly versatile and delicious on their own. For an extra special treat, serve them warm with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a dollop of fresh whipped cream. They also pair wonderfully with a cup of coffee or a glass of cold milk, making them an excellent afternoon snack or a comforting dessert.
To store your blondies, place them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual blondie bars for up to 2-3 months. Simply wrap each bar tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy a little taste of homemade goodness.
Possible Variations to Try
While this recipe is a classic, don’t hesitate to get creative with your blondies! Here are a few ideas for variations:
- Add a Citrus Zest: A teaspoon of orange or lemon zest can brighten the flavor and add an unexpected aromatic note, especially complementing the white chocolate.
- Different Nuts: If macadamia nuts are hard to find or you prefer something else, pecans or walnuts can be a delicious substitute, though the flavor profile will change slightly.
- Spice It Up: A pinch of cinnamon or nutmeg in the dry ingredients can add a warm, cozy flavor, particularly appealing in cooler months.
- Caramel Swirl: Before baking, swirl a tablespoon or two of soft caramel into the batter for a decadent caramel macadamia blondie.
- Coconut flakes: Toasted coconut flakes can add another layer of texture and tropical flavor that pairs wonderfully with macadamia nuts and white chocolate.
We hope you enjoy baking and savoring these small batch Macadamia White Chip Blondies as much as we do. They are a testament to the fact that even simple recipes, when executed with care and quality ingredients, can yield truly extraordinary results. Happy baking!