Macadamia Nut Blondies

Macadamia Nut Blondies have buttery sweetness and a nutty crunch! The rich vanilla flavor and a perfect fudgy consistency makes these blondies completely irresistible.

These blondies were originally published in July 2015. I updated the recipe notes and added new images in April 2026.

Aimee’s Recipe Notes

Blondies are thick sweet dessert bars with a vanilla flavor. Some people call them “blonde brownies” because the shape and texture resembles its fudgy chocolate sibling.

But blondies are so much more than just brownies without cocoa powder! They have a rich flavor all on their own with lots of vanilla and brown sugar.

Macadamia nuts and white chocolate make the perfect additions to these beautifully simple blondies. The nuts add a satisfying crunch to the chewy bars and the white chocolate chips deliver melt-in-your-mouth sweetness.

You have to give these Macadamia Nut Blondies a taste and find out for yourself how delicious a blondie can be.

I consider myself an expert blondie baker and even added a whole chapter of blondies to my cookbook, Baking Basics!

Give them and try and let me know what you think!

Ingredient Notes

Move over, brownies. There’s another dessert bar ready to step into the limelight! Today’s blondies are based off my butterscotch blondies! Scroll down to the recipe card for the measurements.

• Unsalted Butter. I love blondies because the butter gets melted. No waiting for butter to soften.
• Light Brown Sugar. Gives blondies their caramel-like flavor!
• Pure Vanilla extract. Use my homemade vanilla extract for best flavor. A good quality vanilla can take an “okay” blondie and make it amazing!
• White chocolate morsels. Or substitute white chocolate chunks.
• Macadamia nuts. Chopped into bite size pieces.

How to Make Macadamia Blondies

• Blondies are incredibly easy to make. Just one bowl! No mixer needed. Blend the ingredients in a bowl with a whisk.
• Line your baking dish with parchment paper to lift them out when cooled and cut into bars.

The center of the blondies may look a bit soft. That’s okay! They’ll continue solidifying as they cool. Let the blondies cool completely before slicing into bars.

Tips and Tricks

• Variations: Swap out the macadamia nuts for walnuts and use semi-sweet chocolate chips for a delicious walnut blondie. Or add toffee bits for another tasty flavor twist.
• Storing: Transfer cooled blondies to an airtight container. Enjoy within 5 days for best flavor.
• Freeze: Wrap in an airtight container and freeze cooled brownies for up to 3 months.
• Do not overbake. The center should be soft but not runny when the blondies are done baking. Overbaked blondies will be more crumbly and cookie-like, instead of chewy.
• Serving: Warm with vanilla ice cream is a delicious choice. These are also quite tasty cold from the refrigerator!

More Easy Dessert Recipes

• Make a batch of these Chocolate Macadamia Nut Cookies that combine smooth chocolate and nutty flavors!
• Lover of hand pies? These Lemon Hand Pies and Strawberry Hand Pies are my favorite flavors!
• Make this Cream Puff Cake that is easy and family favorite at all fun functions!
• Try out this delicious Caramel Corn that is the perfect on-the-go snack!

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Macadamia Nut Blondies Recipe

5 from 4 votes

By: Aimee Shugarman

Macadamia Nut Blondies have buttery sweetness and a nutty crunch! The rich vanilla flavor and a perfect fudgy consistency makes these blondies completely irresistible.

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 25 bars

Ingredients 

1x2x3x

• ▢ 1 cup light brown sugar, packed
• ▢ ½ cup unsalted butter, melted
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ pinch kosher salt
• ▢ 1 cup all-purpose flour
• ▢ ½ cup white chocolate morsels
• ▢ ½ cup macadamia nuts, chopped

Instructions 

• Preheat oven to 350 degree F. Line an 8-inch square baking dish with parchment paper. Set aside.
• In a mixing bowl, blend the brown sugar with butter. Add in egg and vanilla, stir until combined. Add in salt and flour, mixing until well blended. Fold in white chocolate chips and macadamia nuts.
• Pour into prepared baking dish. Bake for 20-25 minutes. Remove from oven and cool on wire rack. Once cooled, slice and enjoy. Store in an airtight container at room temp for up to 5 days.

Notes

• Variations: Swap out the macadamia nuts for walnuts and use semi-sweet chocolate chips for a delicious walnut blondie. Or add toffee bits for another tasty flavor twist.
• Storing: Transfer cooled blondies to an airtight container. Enjoy within 5 days for best flavor.
• Do not overbake. The center should be soft but not runny when the blondies are done baking. Overbaked blondies will be more crumbly and cookie-like, instead of chewy.

Nutrition

Serving: 1bar, Calories: 119kcal, Carbohydrates: 13g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 18mg, Sodium: 12mg, Sugar: 9g

Course: Brownies and Bars

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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