OH OH OHHHHHH! I'm sure you all
are sick of me complaining know about my passionate hate for my oven, that may I add, is like 50 years old.
No exaggeration. I was getting quite sick of under done or burnt pans of baked goods.
I FIGURED OUT THE SECRET!
If any of you are having the same issue, switch it so that the heat is coming from above instead of
from below half way through the baking time.
Then you get the perfect doneness on the top AND the bottom.
You're so welcome.
I'd take a blondie over a brownie ANY day.
Don't get me wrong I am an
But there's something about that buttery, rich inside and crunchy exterior of a blondie.
Heavenly amazingness, that's what it is.
These beauts are no exception.
Crunchy exterior, and a chewy, buttery interior.
The macadamia nuts add an earthy, nutty tone, balanced out by the rich
gooeyness of the white chocolate chips.
White Chocolate Macadamia Nut Blondies
1 c. butter
1 c. sugar
1/2 c. dark brown sugar
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. macadamia nuts, chopped
3/4 c. white chocolate chips
Preheat your oven to 350ºF. Grease a 9x13 pan and set aside.
In a large mixing bowl, cream the butter, sugars, eggs, and vanilla.
Stir in the flour, baking soda, and salt until smooth.
Add in the chopped nuts and white chocolate chips.
Pour the batter into the prepared baking pan.
Bake for 20-25 minutes or until golden brown.
Let cool before cutting into squares. Enjoy!