Vanilla and Macadamia Nut Blondies

So normally when I'm bored I'll cook up a batch of brownies. Whether they're stuffed with snickers and marshmallow, filled with caramel or just basic (but still just as good) chocolate brownies I love them. They're so versatile and there are so many options and add-ins that can make them different every time.

Today though, I decided on sumin a little new - blondies. 

Sometimes white chocolate as a flavour can get lost in baking but in these blondies the flavour comes through really well and is complimented by the intense vanilla. The addition of the nuts adds a creamy sweetness and a crunchy texture to the soft and chewy blondies.

As these are aren't as rich as normal brownies it's a little too easy to eat more than one or two (or three or four) at once, so don't say I didn't warn ya.

Ingredients:
1 cup plain flour (I use gluten-free)
1 tsp baking powder
1/4 tsp salt
1/2 cup butter 
1 cup soft light-brown sugar
2 large eggs
2 tsp vanilla extract/paste
3/4 cup vanilla white chocolate chips
3/4 cup macadamia nuts

To Make:

• Preheat oven to 350°C. 
• Line an 8 by 8-inch baking dish with foil or greaseproof paper and brush with melted butter, set aside (you can omit the foil and just grease the dish, but it will make it easier to lift the blondies out once cooked.)
• Melt the butter in a medium saucepan over medium-low heat. 
• Once melted, remove from heat and stir in sugar. Allow mixture to cool for a few minutes. 
• In a mixing bowl, whisk together flour, baking powder and salt, set aside. 
• Once the butter has cooled slightly, using a wooden spoon, stir in eggs and vanilla extract. 
• Combine the wet and dry ingredients and mix until well incorporated. 

• Fold in the chips. 
• Either chop the nuts up or I chose to get out some agression and smash them with a meat tenderiser. This helps to vary the texture too.
• Add nuts to the mix and fold.

• Pour mixture into prepared baking dish and spread into an even layer.
• Bake in preheated oven until top is golden and a skewer comes out clean, about 30 minutes. 
• Allow to cool 5 - 10 minutes in baking sheet before lifting from pan. 

• Cool completely on a wire rack then cut into squares.