Chocoholics, prepare to swoon…cause these will rock your world.
Seriously though, I’m not exaggerating when I tell you these blondies are ambrosial and completely irresistible. When we made the first batch I didn’t get any photos because we scarfed it all. But that allowed for adjustments like using dark chocolate peppermint bark and toasted the macadamias before.
I have a soft spot for these soft treats, which are a little bit brownie, a little bit chocolate chip and a whole lot of delicious. Like its distant cousin blondies have the same shape and texture but that’s about the only similarity. Blondies are flavored with vanilla and brown sugar which gives it a butterscotch flavor, whereas brownies depend on chocolate. These blondies can be made in the drop of a hat and only takes 5 minute to whip up. Which is exactly why you should have it in your “mommy arsenal” cause we’ve all been there, the day before the bake sale and you child says “oh…Mom, I forgot to tell you it the bake sale tomorrow.” No need to stress just whip up a batch and you and your kid will be the winners of the bake sale, trust me. I highly recommend using good quality chocolate chips and pure vanilla and peppermint extracts as its key to flavor the blondies. You could swap the macadamia nut for cashew nuts or nuts of your choice. 🇿🇦 followers you can use Cadbury’s Top Deck Mint for the bark.
- ½ cup + 2 tablespoons bleached cake flour (2oz or 60g)
- ½ cup bleached all purpose flour (2oz or 60g)
- ¼ teaspoon baking powder
- ⅛ teaspoon fine sea salt or Kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid (4oz or 113g)
- ½ cup + 3 tablespoons firmly packed light brown sugar (5oz or 142g)
- 1 large egg
- 1 large egg yolk
- 1 teaspoons pure vanilla extract
- ½ teaspoon pure peppermint extract
- 6 oz Dark Chocolate Peppermint Bark cut in ½ inch chunks divided or Lindt Intense Mint Dark or Cadbury Top Deck Mint broken into squares (170g) See Note
- ⅔ cup white chocolate chips (2oz or 60g)
- ¾ cup macadamia nuts (4oz or 112g)
- Preheat oven to 300℉ (150℃) Place the macadamia nut on a sheet pan and roast for 4-5 minutes or until fragrant and lightly golden. Prepare a 8 x 2 inch (20 x 4cm) square baking pan line with parchment paper so that the edges extend a few inches past the edge of the pan. (see top pic) Spray the parchment and the sides of the pan with baking spray.
- Sift the cake flour, all purpose flour baking powder, and salt onto a paper plate or a sheet of parchment paper make it easier when adding to wet ingredients or into a separate bowl.
- Whisk the melted butter and sugar together in a medium mixing bowl. Whisk in the egg, egg yolk, and vanilla extract. Using a spatula or a wooden spoon stir in the sifted ingredients, mixing until the particles of flour is absorbed. Fold in ¾ peppermint bark, (or chocolate you’re using) chocolate chips, and the macadamia nuts. The batter will be dense and crowded with chocolate chunks, chips and macadamias.
- Scrape the batter into the prepared pan and spread evenly. Smooth top with rubber spatula and bake for 20 minutes. Rotate the pan from front to back and back to front and stud/add the remaining bark chunks on top. Bake for an additional 10 minutes or until set with light golden color around the edges.
- Transfer to a cooling rack and cool completely. To cut divide in ½ then ½ again giving you 4 squares. Divide each square into 4. Store in an airtight container and is best served within 2-3 days of baking.
Note: If you are using Cadbury’s Top Deck Mint I recommend using semi sweet chocolate chips instead of the white.