To say that March 17th is a big day would be an understatement. Not only is it St. Patty’s Day and I have the day off work, but it’s also Match Day! What’s Match Day, you ask? It’s the day of the year that every fourth year medical student finds out where they will be doing their residency after graduation. So tomorrow Marc will be one of those students opening up his envelope to see where he’ll be spending the next 3 years of his life. This means that I’m also going to be finding out where I’ll be spending the next 3 years. What better way to celebrate the future than simultaneously celebrating St. Patty’s Day? Best. Day. Ever.
You know what would make the day even better? If you ran straight to your kitchen and made these blondies. Like right now. It’s no secret that I’m a big (HUGE!) fan of blondies, and these are no exception. They have all of the buttery brown sugar goodness that blondies are known for, and are packed full of white chocolate chips and toasted macadamia nuts. That pretty much adds up to pure blondie heaven. I bet they go perfectly with green beer. Just sayin’.
White Chocolate Macadamia Nut Blondies
from Emeril Lagasse
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs
1 tbsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted, cooled, and roughly chopped*
*to toast nuts, bake in 350 degree oven until golden, about 7-10 minutes
Preheat oven to 350 degrees F. Grease 9×13″ baking pan with baking spray.
In large bowl, beat together butter and brown sugar until light and creamy, about 3 minutes. Add the eggs, one at a time, beating down the side of the bowl after each addition. Then add vanilla and beat until incorporated into the batter.
In medium bowl, combine the flour, baking powder, and salt, then slowly add to batter on low speed just until dough is formed. Fold in nuts and chips with spatula. Spread batter into prepared pan. The batter will be thick so use spatula or hands to spread out evenly. Bake in preheated oven for 30-32 minutes, until set and lightly golden. Allow to cool completely before cutting. Enjoy!