Menu Banner

Tuesday, February 2, 2010

Chunky Blonde Blondies

I love the idea of “blondies,” but whenever I bake them they’re never that great. I just can’t find a decent recipe. When I was a kid, I remember my mom and her sisters finding a recipe for macadamia white chocolate blondies that were buttery, rich and delicious. I suppose the trouble with my quest for a good blondie recipe is that no bar can live up to the memory of that particular blondie from years ago, a memory which may or may not be accurate, I know!

chunky blonde blondies web

I found this post on Sweet and Savory Tooth recently and knew I had to try the recipe for Chunky Blonde Brownies that she shares. Nate was skeptical of yet another blondie endeavor, but in the end he gave his seal of approval. Success! They were very good…especially right out of the oven! And I thought the proportion of batter to the size of the pan was perfect, so they cooked nice and evenly.

The big question: does this recipe live up to the ideal in my head? As Larry David might say, it’s pretty pretty pretty pretty close.

Chunky Blonde Blondies
From Taste of Home Baking Book, via Heather
Recipe type: Dessert
Serves: 2 dozen bars
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white chips
  • 1 cup semisweet chocolate chips
  • ¾ cup macadamia nuts, chopped, divided
  1. Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chips, chocolate chips and ½ cup nuts. (Jane note: for the ½ cup that I mixed into the batter, I pulsed the nuts in my Cuisinart processor, so they got chopped up pretty good. I liked how the small bits spread throughout the batter. For the ¼ cup of nuts I sprinkled on top, I hand chopped for a little bit bigger pieces.)
  2. Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.


  1. 1

    Mmmmm! I love blondies. These are my favorite:

    They have Heath chunks, coconut, and lots of chocolate chip. They are rich but soooo good! Great with ice cream too:) I will have to try these!

  2. 2
    Jane Maynard

    those sound just plain wonderful, maria!!! 🙂

  3. 3

    I second the Dorie Greespan recipe. I’ve got some commentary on my blog about it too. It’s a great base for blondies and the mix-in possibilities are practically endless.

    I love your idea of macadamia nuts with the chocolate!

  4. It’s like you knew my husband had asked me for blondies just last week! 🙂 Glad I found your blog!

  5. 5

    Humm, I’m going to bake those this weekend and leave my house filled with that delightful yummy goodness smell so hopefully someone who comes to look at our house in not only enticed with their eyes by tummy! Hahaha!

    If I leave my house smelling like fresh baked goodness, do I have to leave some out for the visitors to sample? Or can I hoard them all for myself and my kids?

  6. 6
    Jane Maynard

    hoard away! 😉

  7. 7

    Whew, for a second there I thought this post was about ME! I happen to be a chunky blondie myself :). And from how yummy these look, I just may be a little more chunky after I eat a few!

  8. I’m always looking for the perfect blondie as well! This does look wonderful, I will have to give it a try. Delicioius!!

  9. omg, I think I’m stuffed just looking at the pic and reading the ingredients. wow;-) my kidz will love em too

  10. These look SO good!!!

  11. I love blondies and anything that tastes remotely like them. I recently made chocolate chip cookies without the chocolate chips (my husband thought it was so weird, but he also gobbled them up), but mmmmm, they were good — I called them “blondie cookies.” IMHO, way better than sugar cookies. This recipe looks fantastic!

  12. Would you believe it if I said I’ve never made blondies? I’m thinking that needs to change. These look really really good and I love macadamia nuts. Thank you, Jane!

  13. 13

    any reason this uses chocolate chips instead of white chocolate, which is normally paired with macadamia nuts? i’m wondering how different it would taste.

  14. the recipe calls for both semisweet and white chocolate…I personally love having both types of chocolate in there. it’s delish! 🙂

  15. 15

    cool Jane! But I think Larry would say, “pretty, pretty, pretty good” NOT pretty, pretty, pretty, pretty, good.

    nate? Dave?

  16. This sounds delicious-and they LOOK amazing!

  17. 17

    Oh no, don’t TEMPT me so! Those look amazing.

  18. 18
    Jane Maynard

    I love tempting people with unhealthy treats. it’s one of my favorite pasttimes.

  19. 19
    Heidi Ho

    YUMMMMY Made these for my FIL’s bday yesterday…he requested the leftovers for home;) Making another pan today w/out white chocolate and double the cdark chocolate for out family weekend at MI Techs Ice Sculptures….will be yum at the hotel!

  20. 20

    my favorite ‘blondie’ was the toffee almond bar from Starbucks…haven’t seen it there for awhile 🙁

  21. 21

    Gonna make these for my valentine cookie exchange this week! maybe use heart shaped cookie cutters….
    I’ll let you know how they turn out!

  22. molly another reader just made them with heart shaped cutters and they turned out super cute – here’s the link. good luck! definitely let us know how they are! 🙂

  23. I’m glad you liked them! Blondies are now one of my favorites 🙂

  24. 24

    These turned out fantastic…rave reviews from the mom’s club and hubby’s. this recipe is a keeper!

  25. 25

    This is a great recipe. Just recently tried it and partner can’t get enough of it. – vigilon

Leave a comment

3 Trackbacks