My Cranberry and Macadamia Blondies recipe is an ooey gooey white chocolate blondie filled with dried cranberries for a burst of sweetness and macadamias for a melting crunch. The recipe is quite festive but also very comforting and with the weather (finally) cooling down in Australia, I felt these were the perfect treat to share for a cozy day.
The white chocolate blondies are also known as white chocolate brownies. You will notice the same gorgeous crackly top like on regular brownies but with a fudgy, gooey middle. They are sweeter than regular brownies but that white chocolate sweetness pairs perfectly with the bursts of tart cranberries and crunches of the subtle nutty flavour of the macadamias.
Like I said above, these seem festive but I believe they should be enjoyed anytime of the year. I did actually first make them over Christmas when I was home in New Zealand but they were too delicious not to make again over here in Australia.
You will notice from my photos that mine are very gooey and slightly under baked. This is because I took them out of the oven at 20 minutes for the gooey middle and I was impatient to let them cool before slicing and taking the photos. These photos were taken about 10 or 15 minutes after they came out of the oven so they were still hot.
If you want gooey and fudgy blondies without them running or sinking in the middle. Allow them to set up in the fridge or come to room temperature before slicing.
I hope you enjoy these Cranberry and Macadamia Blondies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
My Cranberry and Macadamia Blondies recipe is an ooey gooey white chocolate blondie filled with dried cranberries for a burst of sweetness and macadamias for a melting crunch.
- 75 g Butter (1/3 Cup)
- 125 g White Chocolate
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Cup All Purpose Flour
- 1/4 tsp Baking Soda
- 1/2 Cup Dried Cranberries
- 2/3 Cup Chopped Macadamias
Preheat the oven to 180°C (350°F) and line an 8"x8" pan with baking paper.
Melt the butter and white chocolate together.
Beat the egg, brown sugar, sugar and vanilla extract together until light.
Mix in the chocolate mixture.
Mix in the flour and baking soda.
Stir through the cranberries and macadamias.
Bake for 20-30 minutes. The outside edges will be golden, the middle will sink slightly and the top will be crackly. The middle will also wobble slightly but this is a good as it will be nice and fudgy!
If you want the blondie gooey, check it at 20 minutes and if the sides and top is crisp but the middle wobbly, take it out.