Macadamia Nut and White Chocolate Blondies


     The inspiration for this recipe came from my daughter's love for the Macadamia Nut cookie recipe I created for her. My blondies with coffee caramel are one of her favorite desserts. I thought why not make a Macadamia blondie topped with vanilla caramel sauce! Not a bad idea. I wrote down the recipe and, I made the blondies for my daughter. She took the blondies to her office and they were gone in less than an hour. After making a few batches of these blondies to test the different flavor combinations I decided to share this recipe. I hope you like it as much as we do. 

                     
                     dessertsandgoodfood.blogspot.com
  
Ingredients:
2 large eggs
1 stick unsalted butter at room temperature
1 1/4 cup packed light brown sugar
2 teaspoon vanilla extract
1/4 teaspoon ground ginger

 1 1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

 2/3 cup macadamia nuts
2/3 cup white chocolate chips

 1/4 cup homemade vanilla caramel sauce,
 refer to a Vanilla caramel sauce

 1 8 x 8 x 2 cake pan

Preheat the oven 350°F

 Lining a cake pan:
Grease the bottom and the sides of the pan and line with parchment paper. Place another coat of melted butter over the parchment paper then dust lightly with flour, tap out the excess then set aside. 

In a medium bowl whisk the butter and eggs for about 2 
minutes. Add the sugar, ginger and vanilla and mix well until combined.

                                         
       In a small bowl add the flour, salt and baking powder then mix until combined. 


            Sift the flour mixture into the butter mixture and fold gently until no trace of the dry ingredients remains. Fold in the macadamia nuts and the white chocolate chips.



 Spread the batter evenly in the prepared baking pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.

 Remove from the oven and cool on a wire rack until it has cooled completely, about 1 hour. They taste even better the next day.

 Drizzle  with Vanilla Caramel sauce just before serving.

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