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Ginger-Macadamia Nut Blondies with White Chocolate

Ginger-Macadamia Nut Blondies with White Chocolate
Total Time:
about 2 hours
Active Time:
20 minutes


Cooking spray
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
3/4 cup unsalted butter
1 cup sugar
1 cup brown sugar
3 eggs (or 3/4 cup egg substitute)
1/4 cup crystalized ginger, finely chopped
1 teaspoon vanilla extract
1 1/2 cups macadamia nuts, coarsely chopped
1 (11-­oz) package white chocolate morsels
1 tablespoon shortening


  1. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. In medium mixing bowl, stir flour, baking powder, baking soda, ground ginger, and salt.
  2. In large saucepan, melt butter over medium heat. Stir in sugars until smooth. Remove from heat and allow to cool 5 minutes. Stir eggs into butter mixture one at a time. Stir in ginger and vanilla. Add flour mixture into butter mixture in batches until just combined. Gently stir (fold) in nuts.
  3. Spread batter evenly in baking dish. Bake 25–30 minutes or until browned and edges have pulled slightly away from pan. Allow to cool completely in pan.
  4. In a small saucepan combine chocolate and shortening. Cook over low heat 5–6 minutes or until melted and smooth. Spread evenly over blondies. Let stand 10 minutes to set. Cut into bars. Serve.

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Nutritional Information

CALORIES (per 1/24 recipe) 310kcal; FAT 18g; SAT FAT 8g; TRANS FAT 0g; CHOL 45mg; SODIUM 110mg; CARB 37g; FIBER 1g; SUGARS 26g; PROTEIN 4g; VIT A 4%; VIT C 0%; CALC 6%; IRON 6%

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