White chocolate can be polarizing—some find it too sweet or milky, while others enjoy its creamy profile. I fall somewhere in the middle: I prefer regular chocolate, but I don’t mind white chocolate when it’s used well. These blondies are a great example. Even if you usually avoid white chocolate, the toasted macadamia nuts and a swirl of Nutella make these bars irresistible.
The texture here is soft and chewy, with white chocolate chips adding pockets of mellow sweetness and roasted macadamia nuts providing a satisfying crunch. A few dollops of Nutella introduce a subtle hazelnut-chocolate note that pairs beautifully with the other ingredients.
Traditional blondies are usually made with light brown sugar, which gives them a deeper caramel flavor and chewy texture. I used granulated sugar in this batch because it was what I had on hand, and the bars still came out delicious. If you have light brown sugar, use it—the flavor will be richer. For readers unfamiliar with blondies: think of them as dense, brownie-like bars made from butter, sugar, flour and eggs. Like cookies or cupcakes, you can mix in chips, nuts, or swirls of chocolate to personalize them.
These blondies are particularly appealing because of the contrast in flavors and textures: thick dessert bars studded with crunchy, roasted macadamia nuts and soft white chocolate chips, finished with Nutella swirls on top. They look and taste luxurious without being complicated to make.
Notes:
- You can use granulated white sugar if needed, but brown sugar is preferred for the traditional flavor and texture.
- Adjust the sugar to taste. Because Nutella adds sweetness, the amount listed worked well for me. If you skip the Nutella topping, consider increasing the sugar to 1 cup for a slightly sweeter bar.
- If you like, substitute 1/2 teaspoon almond extract for the vanilla for a different aromatic note.
White Chocolate Macadamia Nut Blondies With Nutella
Ingredients
- 1 cup all purpose flour
- 6 tablespoons butter, unsalted
- 3/4 cup light brown sugar [can use granulated sugar]
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, large
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, roasted
- 3-4 tablespoons Nutella
Instructions
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Preheat oven to 350°F (175°C).
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Line an 8 x 8-inch baking pan with aluminum foil and set aside.
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In a small pan, heat the butter and sugar until the butter is fully melted and the mixture is smooth. Remove from heat and allow it to cool to room temperature.
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Whisk in the egg, vanilla extract (or almond extract if using), and salt until combined.
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Stir in the flour until the batter comes together.
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Fold in the white chocolate chips and roasted macadamia nuts, distributing them evenly through the batter.
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Transfer the thick batter to the prepared pan and spread it evenly with a spatula.
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Drop spoonfuls of Nutella on top and run a knife through the surface to create swirls.
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Bake at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Allow the blondies to cool completely in the pan before lifting them out and cutting into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
White Chocolate Macadamia Nut & Nutella Blondies