These White Chocolate Macadamia Blondies are the ultimate indulgence—chewy, buttery, and loaded with white chocolate and macadamia nuts in every bite.
There’s something about white chocolate macadamia blondies that make them irresistible. They’re one of my favorite desserts because they’re incredibly easy to whip up – just mix everything by hand, pour it into the pan, and let the oven do the rest! These bars come out perfectly soft, slightly chewy, and with just the right touch of sweetness. It’s the kind of treat that doesn’t take much effort but always impresses.
What makes these blondies extra special is how adaptable they are. The combination of creamy white chocolate, crunchy macadamia nuts, and tart dried cranberries is a flavor match made in heaven. But feel free to get creative. Add your favorite mix-ins like regular chocolate chips, raisins, or even different nuts. The possibilities are endless, and the result is always delicious.
Ingredients
- melted butter
- brown sugar
- eggs
- white chocolate chips
- macadamia nuts
- dry cranberries
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make White Chocolate Macadamia Blondies
Before you get started, preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch rimmed baking dish with parchment paper or aluminum foil.
- Step 1: Combine the flour, baking powder and salt in a medium bowl and whisk to combine.
- Step 2: In a large bowl, whisk the melted and slightly cooled butter with the brown sugar. Add the eggs and vanilla and mix to combine.
- Step 3: Add the dry ingredients to the wet ingredients and mix the batter with a wooden spoon or rubber spatula until all the dry ingredients are incorporated into the batter, being careful not to over mix.
- Step 4: Add the white chocolate, macadamia nuts and dried cranberries, mix to combine.
- Step 5: Transfer the batter into the prepared baking dish and bake in the preheated oven for 22-25 minutes.
- Step 6: Cool the bars to room temperature and then take them out of the pan along with the aluminum foil. Cut into bars.
More Delicious Cookie Bar Recipes
- Brown Butter Chocolate Chip Cookies
- Chocolate Shortbread Bars With Ricotta Filling
- Ricotta Crumb Bars
White Chocolate, Macadamia and Cranberry Blondies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons butter 1 ½ sticks, melted and cooled
- 1 cup packed brown sugar
- 2 eggs
- 4 teaspoons vanilla
- ¾ - 1 cup white chocolate chips or semi sweet chocolate chips, or a chopped chocolate bar
- ¾ - 1 cup macadamia nuts or walnuts, pecans, hazelnuts, etc.
- ½ - ¾ cup cry cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch rimmed baking dish with aluminum foil or parchment paper.
- Combine the flour, baking powder and salt in a medium bowl and whisk to combine.
- In a large bowl, whisk the melted and slightly cooled butter with the brown sugar.
- Add the eggs and vanilla and mix to combine.
- Add the dry ingredients to the wet ingredients and mix the batter with a wooden spoon or rubber spatula until all the dry ingredients are incorporated into the batter, being careful not to over mix.
- Add the white chocolate, macadamia nuts and dried cranberries, mix to combine.
- Transfer the batter into the prepared baking dish and bake in the preheated oven for 22-25 minutes.
- Cool the bars to room temperature and then take them out of the pan along with the aluminum foil. Cut into bars.
Hi, I really want to try this recipe but have one question, if I lie the perchment paper only on the bottom of baking sheet, can I grease the sides or should I just cover everything? Thank you for your time 🙂
It will be much harder to take the Blondies out of the pan. I guess it doesn't matter. You don't even have to put parchment paper on the bottom, if you don't want to. As long as you grease the bottom and sides it will be ok, but you may end up with some jagged pieces.
my sister and I made these at my house and my hubby and kiddos devoured them like no tomorrow. I love baked cranberries in any desert and this one is #1 for now. thank you. I will be making these over and over. it's so easy too! it's like a biscotti and a scone put together, especially if you cut them into bars.
I love how easy these are to make, Cassie. I'm so happy to hear that you enjoyed them as well.
Hi, my Batter turned out to thick and it didn't rise as much as yours 🙁 ( I flowed your recipe exactly ) Maybe you know what happen? 🙂 thank you!
I'm sorry to hear that, Anastasia.
It's hard to say what went wrong if I'm not there to see the process. Sorry.
I added in the flour until a slightly thick consistency was obtained. Did not use all the flour this time around and they came out rather yummy and might lighter than the first time.
I'm glad you were able to adjust it to your preference, Barbara:).
That's funny you say you hate baking. Every recipe I tried of yours I ended up LOVING! Seriously you're my favorite baker by far. I hope you don't stop posting more baking recipes, because they're just amazing. Thank you for doing what you're doing.
Thanks for such a sweet comment, Tania! I'm so happy to hear that you are enjoying the recipes.
I will definitely keep baking, never fear:). We hardly ever buy sweets from the store, and it's always a treat to enjoy homemade goodies. I've learned that with a good attitude and some good podcasts, movies or company, even baking can be fun!