Tuesday, May 05, 2009

Emeril Lagasse: White Chocolate Macadamia Nut Blondies

I've tried many different recipes for blondies, but they never seem to live up to my perfect ideal: soft, chewy, and sweet, with a flaky top. Basically a vanilla brownie. Because isn't that what a blondie is supposed to be? And I never mind the addition of white chocolate and macadamia nuts.  This recipe appears to be what I was looking for, but I will admit that trying to stir 3 cups of flour into a resistant batter by hand was NOT FUN.

White Chocolate Macadamia Nut Blondies
From Emeril Lagasse

1 cup (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
1½ cups packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped

Preheat oven to 350°F.

In the bowl of an electric mixer fitted with the paddle attachment, cream 2 sticks of butter and sugar on medium speed until light and fluffy. While machine is running, add eggs and vanilla and mix until incorporated.

Sift together 3 cups flour and baking powder. Slowly add flour mixture to batter and mix on low speed just until a dough is formed. Very gently, by turning the mixer on and then off, fold chips and nuts into dough.

Once dough is blended, grease a 9x9-inch baking pan with remaining 1 teaspoon butter and dust with 1 tablespoon flour. Pour batter into pan and place in preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Set aside to cool completely before cutting into squares.

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