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I’m hoping that I get to go to heaven, because I’m told they’ve got a dessert bar there which offers your favorite desserts, 24/7. The chef just knows what you like; you walk up, she hands it to you. While she would definitely serve my husband a brownie with a side of chocolate ice cream, she’d be handing me (a devout vanilla head) one of these blondies, still warm from the oven…with a scoop of vanilla on top.

The other good news about heaven is that you can eat all you want and not get fat or redundantly drop dead. Until I get there, however, I have to exercise restraint and only make these blondies once in a while, because if I ate as many of them as I wanted, I would end up in heaven prematurely.

But on National Blonde Brownie Day on January 22nd, I had an excuse to indulge, and indulge I did. I may have broken a New Year’s resolution, but it was worth every crumb. Try this recipe and you’ll know what I mean.

¾ cup unsalted macadamia nuts

1/2 cup (1 stick) unsalted butter (plus extra for the baking pan)

1 cup light brown sugar

1 egg

1 ½ teaspoons vanilla extract

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup white chocolate chips

½ cup shredded, unsweetened coconut


1. Preheat the oven to 350º F. Butter a 8-inch square baking pan, line it with parchment paper and butter that.

2. Place the macadamia nuts on a baking sheet and roast them in the oven until golden and fragrant, about ten minutes. Allow them to cool slightly, then chop them coarsely and set them aside.

3. Melt the butter in a small saucepan over low heat. Stir in the sugar and let it dissolve slightly. Allow this mixture to cool slightly, then beat in the egg and the vanilla.

4. Mix together the flour, baking powder and salt in a bowl. Fold in the butter mixture just until the ingredients are combined. Fold in the macadamia nuts, white chocolate chips and coconut. Pour the batter into the baking pan, spreading it out evenly. Bake for 25-30 minutes, until the top is shiny, and a toothpick inserted in the middle comes out with just a little batter on it. Serve the blondies warm (with a scoop of vanilla ice cream if you’re really going for it) or room temperature.

Yield: 9-12 blondies


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2 Responses to “Blondies”

  1. Scot Colford Says:

    Oh, my goodness! Michael made blonde brownies (well, I guess they were blond brownies, since he’s male), the day before National Blonde Brownie Day! We had no idea! His use sliced almonds though. “Nana’s” recipe, don’t you know…

    Yours sound great! Though, I’m a weirdo and would omit the coconut. Yes, I’m a picky eater who would make you very crabby indeed.

  2. Donald Farmer Says:

    My idea of heaven would be a desert bar that serves creme brulee, glazed fruit tarts and the occasional slice of deep dish apple pie with ice cream.

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