White Chocolate Macadamia Blondies with Caramel Drizzle

Decadent, golden-brown blondies bursting with crunchy macadamia nuts and sweet white chocolate, topped with a rich caramel drizzle—perfect for dessert or indulgent snack moments.

Why You’ll Love This Recipe

• Sweet and nutty luxury: The buttery blondie base and caramel drizzle make it feel gourmet.
• Textural contrast: Crisp edges, chewy center, crunchy nuts, and smooth white chocolate.
• Crowd-pleaser: Ideal for parties, potlucks, or a special treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Salt
• Baking powder
• White chocolate chips or chunks
• Macadamia nuts, roughly chopped
• Caramel sauce or caramel bits (for drizzle)

directions

1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment, leaving overhang.
2. In a saucepan or microwave-safe bowl, melt butter. Let cool slightly, then stir in both sugars until well combined.
3. Whisk in eggs one at a time, then add vanilla.
4. Gently fold in flour, salt, and baking powder until just combined—don’t overmix.
5. Stir in white chocolate chips and chopped macadamias.
6. Spread batter evenly into prepared pan.
7. Bake for 25–30 minutes or until edges are golden and center is just set (a toothpick inserted will have a few moist crumbs).
8. Allow to cool slightly, then drizzle with caramel sauce.
9. Once fully cooled, lift from pan using parchment and cut into squares.

Servings and timing

Makes 16 blondie squares.
Prep time: 15 minutes
Bake time: 25–30 minutes
Cool time: 20 minutes
Total time: ~1 hour

Variations

• Salted caramel: Top with sea salt flakes to balance sweetness.
• Nut-free option: Omit macadamias or swap for pecans or walnuts.
• Chocolate swap: Use dark or milk chocolate chips instead of white chocolate.
• Protein twist: Stir in a scoop of protein powder for added nutrition.

storage/reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week; bring to room temperature before serving.
• Freezer: Freeze squares in layers with parchment paper for up to 3 months. Thaw at room temperature or in fridge.

FAQs

Can I use salted butter?

Yes—but reduce added salt in the batter to avoid over-seasoning.

Why aren’t my blondies chewy?

Avoid overbaking; bake just until the center is slightly underdone for a chewy texture.

Can I make caramel from scratch?

Absolutely—melt sugar until amber before adding butter and cream for homemade caramel.

How do I store without caramel melting?

Allow caramel to fully set at room temperature before stacking; store in a cool place.

What’s the best way to chop macadamia nuts?

Use a sharp chef’s knife and cut roughly to maintain crunch; to add flavor, toast lightly first.

Can I use all brown sugar?

Yes—it adds deeper caramel flavor, though texture may be slightly fudgier.

Are blondies gluten-free?

To make them gluten-free, use a 1:1 all-purpose gluten-free flour blend.

Can I prep batter ahead?

Yes—refrigerate batter for up to 24 hours, then bake straight from fridge (add a few minutes to bake time).

Can I halve the recipe?

Yes—use an 8×8-inch pan and adjust baking time (likely shorter, around 20–25 minutes).

How thick will they be?

In a 9×9-inch pan, blondies are about 1 inch thick; for thinner blondies, use a larger pan.

Conclusion

These White Chocolate Macadamia Blondies with Caramel Drizzle are an indulgent dessert combining nutty crunch and sweet richness. Elegant yet easy to make, they’ll satisfy any sweet tooth.

Print