white chocolate raspberry macadamia nut blondies


Now I get why people are afraid of cooking.

Nine out of ten times I make something, it goes just fine.  Everything rises, whips, caramelizes as it’s supposed to; if it doesn’t look pretty, I drizzle chocolate or sprinkle powdered sugar on top; and everyone’s happy.  And if some freak accident does swoop down on my kitchen, it’s with something I don’t make too often – like this damned pudding, to which a cheap Target bowl was tragically sacrificed.  It doesn’t hurt too badly when it’s predictable.

However, when a pan of blondies – blondies – fails, that stings a little.  Today, a week after making these white chocolate raspberry macadamia nut blondies to send up to some friends in Davis (maybe they collapsed under the weight of the name), I still can’t figure out why, after baking for well over the time called for, the middle of one of the pans was still a gooey mess.  A delicious gooey mess, mind you, but tragically unshippable but for the edge pieces.

It occurs to me, of course, that you may not be terribly excited for the recipe I’ve posted below, but I suggest you try it anyway.  The salvageable pieces garnered raves from my coworkers; and if nothing else, just take a spoon to it.

White Chocolate Raspberry Macadamia Nut Blondies

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

2 sticks butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 tsp. vanilla extract

2 eggs

1 1/2 cups white chocolate chips

1 1/2 cups macadamia nuts, coarsely chopped

1/2 cup raspberry jam

Preheat oven to 370 degrees Fahrenheit.  Grease a 13×9-inch baking pan.

In a bowl, stir together flour, baking soda and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugars, and vanilla until light and fluffy.  Beat in eggs one at a time, stopping occasionally to scrape down the sides of the bowl.  Gradually add dry ingredients, stirring until barely combined.  Stir in chips and nuts.  Spread evenly in pan.

Dot batter with jam.  Bake three minutes and remove from oven.  Using a knife, swirl jam into batter to make a marble pattern.  Return to oven; bake 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  When cooled, cut into bars.


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