White Chocolate Chip Blondies

While waiting in line at the grocery store the other day, I casually glanced over the magazine selections. That’s always a good time to catch up on celebrity gossip and alien abductions. Amidst the usual impulse-buy fodder, my eye was drawn to Paula Deen’s Chocolate Celebration.

Of course, my love of chocolate is no secret. How can you love decadent desserts and not be a fan? So, into the cart it went. My first pass through the magazine yielded quite a few recipes I wanted to try.

I have to say that I am surprised that my first offering to you from this magazine would be made with white chocolate. I’m not a huge fan of it, although I think it definitely has its uses. One of those is its delicious compatibility with macadamias, showcased in this recipe.

White Chocolate Chip Blondies combine macadamias and white chocolate chips in a bite-size sweet treat.

These blondies are made in muffin cups, much like those recent Brownie Peanut Butter Cups. It serves as a nice twist on the standard bar shape. Mini-muffin pans make bite-size treats, which are great for transporting. That’s certainly a plus in picnic/barbecue season.

Be warned that these are very sweet. Certainly not for the faint of dessert. Another good reason to make them miniature. One is about all you’ll want to eat.

By the way, a big, big thanks to the guys at Oh! Nuts for the macadamia nuts as well as a few other items. If you need a place to get nuts, dried fruits, and many other fantastic treats, be sure to check them out.

White Chocolate Chip Blondies

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 60 blondies

White Chocolate Chip Blondies

Ingredients

  • 1 cup unsalted butter
  • 4 ounces white chocolate
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate morsels
  • 1 cup chopped macadamia nuts

Instructions

Preheat oven to 350°. Line mini muffin pans with paper liners.

Place butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth.

Stir in brown sugar and granulated sugar. Stir in eggs, one at a time, and beat well after each addition. Gradually stir in flour. Stir in vanilla. Then, stir in white chocolate morsels and nuts.

Spoon batter into muffin pans. Bake for about 15 minutes, until lightly browned. Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.

Notes

http://www.bakeorbreak.com/2008/06/white-chocolate-chip-blondies/

26 Comments

  1. Amy June 10, 2008 Reply

    Whoa… as always, we are on similiar wavelengths… I just made some white chocolate chip blondies on Sunday! These sound good though… I love macadamia nuts!

  2. cindy lester June 10, 2008 Reply

    These look very tempting! My Husband would really like these! I have that magazine at home. I’m looking for a good summer rescipe for this week-end, My sister and I are cooking for our Dad.

  3. Nan (and Jim) June 10, 2008 Reply

    Like you, I am not a huge fan of white chocolate (unless it is used to cover pretzels or Mama’s famous Ritz Cracker/peanut butter combos.) In these small desserts, I will have to say that the white chocolate is “just enough” to make these absolutely delicious. Of course, the beloved macadamia is more than likely the one to take the credit for how delicious these blondies are! These were great! Just the right size too! A big cupcake size might be too much for the sweet taste these treats have. Thanks for saving some of these for us!

  4. brilynn June 10, 2008 Reply

    I just made tropical cookies with macadamia nuts, white chocolate, mango and coconut! I’m not a huge fan of white chocolate either, but every now and then I want it in something sweet.

  5. Christy June 10, 2008 Reply

    I, too, am an impulse buyer. I saw this book at my local grocery store,and of course, I HAD to have it. I haven’t tried these yet, but they are one of the ones in the book that popped out at me. Try the Southern Pecan Cheesecake bars. OMG! They’re so good!! By the way, I just love your blog. Keep up the good work,and keep those recipes coming!

  6. bunny June 10, 2008 Reply

    i have this magazine as well and can’t wait to try some of the recipes

  7. RecipeGirl June 10, 2008 Reply

    All of your dessert choices appeal to me! I’m drawn to those sorts of magazines as well.

    There’s a little award for you on my blog :)

  8. Silvia June 10, 2008 Reply

    Wow these little muffins are fantastic and look really delicious!!
    Great photos indeed!
    Silvia

  9. Cynthia June 11, 2008 Reply

    I just found your website and love your recipes!! I will be baking today. Thanks for all the recipes!

  10. jennifer June 11, 2008 Reply

    Amy, it’s amazing what similar tastes we have. We Southern girls know our desserts!

    Cindy, I’m sure you’d like them! Let me know what you think if you make them.

    Ah, yes, Nan… the infamous Ritz & peanut butter treats. I always preferred the white chocolate to the almond bark.

    brilynn, white chocolate definitely has its uses. I just like it in small doses. :-)

    Christy, I actually came very close to making those cheesecake bars last week. They will hopefully be the next thing I make from this magazine.

    bunny, aren’t there some great recipes in there?

    Thanks, RecipeGirl, for the compliment and the Yummy Blog Award! :-)

    Thanks, Silvia!

    Cynthia, I’m glad you found me! Have fun baking!

  11. Ashley June 11, 2008 Reply

    Yum I was just reading about blondies on Cakespy and I’ve always wanted to make white chocolate blondies!

  12. Elle June 11, 2008 Reply

    Oh my goodness, these sound delicious. I’m not sure I’m buying the “smaller is better” thing though.

    ;)

  13. Emiline June 11, 2008 Reply

    Oh, man. Those look good! Have you ever tried the coconut white chocolate by Lindt? It’s really good.

  14. Nick June 11, 2008 Reply

    As far as decadence goes, Paula Deen is definitely the winner. These look truly incredible although I’ve recently found white chocolate to be a bit too sweet for my tastes. I usually find most blondies to be a bit too sweet for me, I need something to cut through the sweetness, like some rich cocoa goodness!
    Hey, by the way, I hope you’ll enter one of your rockin’ PB recipes into Peanut Butter Exhibition #3 for Cakes/Cupcakes! Unfortunately, you have an unfair advantage, everything you post looks like a winner.

  15. Patricia Scarpin June 12, 2008 Reply

    I love white chocolate, Jen, and these are amazing! It’s the first time I see blondies baked in cupcake paper cases.

  16. Sophie June 12, 2008 Reply

    I like the muffin cup/cupcake idea to. It makes them easier to pack as snacks. I love sweets, but I’m not a fan of the crumbs they leave behind…and you know these have to be tasty if Paula Deen had a hand in the recipe :D.

  17. jennifer June 12, 2008 Reply

    Ashley, you should make some! It’s a nice departure from chocolate. Did I actually just type that?!? :-)

    Elle, smaller just means you can eat more of them. ;-)

    Emiline, I haven’t tried that! I will be on the lookout now, though. Yum!

    Thanks, Nick! I’ll be sure to check out the competition.

    Thanks, Patricia! These lend themselves well to this shape and size.

    Sophie, I just assume if it’s a Paula dessert it will be delicious!

  18. Sharona May June 12, 2008 Reply

    Looks wonderfully moist and delicious. YUM.
    What a great dessert or afternoon snack.

  19. E for KC June 12, 2008 Reply

    BoB-I love your blog! I’m a Southern girl, too and glad to see others in the South writing about food. I’ve just moved to Charlotte, NC from Nashville, TN. I’ve just started my own blog to chronicle food in the Charlotte region. http://kitchenconfit.wordpress.com/

  20. jennifer June 12, 2008 Reply

    Thanks, Sharona May!

    E for KC, thanks! I’ll certainly be checking out your blog. :-)

  21. Tartelette June 20, 2008 Reply

    I truly believe that white chocolate has its place in cakes and minis like muffins and yours do it justice!!

  22. jennifer June 20, 2008 Reply

    Thanks, Helen!

  23. Harsh Ranjan February 26, 2009 Reply

    White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain

    chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

  24. charlie villanueva November 5, 2010 Reply

    As far as decadence goes, Paula Deen is definitely the winner. These look truly incredible although I’ve recently found white chocolate to be a bit too sweet for my tastes. I usually find most blondies to be a bit too sweet for me, I need something to cut through the sweetness, like some rich cocoa goodness!
    Hey, by the way, I hope you’ll enter one of your rockin’ PB recipes into Peanut Butter Exhibition #3 for Cakes/Cupcakes! Unfortunately, you have an unfair advantage, everything you post looks like a winner.

  25. Winnie April 29, 2011 Reply

    Hi, I was just wondering whether you could make these blondies without the nuts?

    • jennifer May 1, 2011 Reply

      Winnie, I think that would be just fine. Enjoy!

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