Name: White Chocolate Macadamia Blondies with Caramel Drizzle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup white chocolate chips; 1/2 cup chopped macadamia nuts; 1/4 cup caramel sauce, for drizzling

Jump to Recipe·Print Recipe

Decadent, golden-brown blondies bursting with crunchy macadamia nuts and sweet white chocolate, topped with a rich caramel drizzle—perfect for dessert or indulgent snack moments.

Why You’ll Love This Recipe

Sweet and nutty luxury: The buttery blondie base and caramel drizzle make it feel gourmet.
Textural contrast: Crisp edges, chewy center, crunchy nuts, and smooth white chocolate.
Crowd-pleaser: Ideal for parties, potlucks, or a special treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Salt
Baking powder
White chocolate chips or chunks
Macadamia nuts, roughly chopped
Caramel sauce or caramel bits (for drizzle)

directions

Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment, leaving overhang.
In a saucepan or microwave-safe bowl, melt butter. Let cool slightly, then stir in both sugars until well combined.
Whisk in eggs one at a time, then add vanilla.
Gently fold in flour, salt, and baking powder until just combined—don’t overmix.
Stir in white chocolate chips and chopped macadamias.
Spread batter evenly into prepared pan.
Bake for 25–30 minutes or until edges are golden and center is just set (a toothpick inserted will have a few moist crumbs).
Allow to cool slightly, then drizzle with caramel sauce.
Once fully cooled, lift from pan using parchment and cut into squares.

Servings and timing

Makes 16 blondie squares.
Prep time: 15 minutes
Bake time: 25–30 minutes
Cool time: 20 minutes
Total time: ~1 hour

Variations

Salted caramel: Top with sea salt flakes to balance sweetness.
Nut-free option: Omit macadamias or swap for pecans or walnuts.
Chocolate swap: Use dark or milk chocolate chips instead of white chocolate.
Protein twist: Stir in a scoop of protein powder for added nutrition.

storage/reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week; bring to room temperature before serving.
Freezer: Freeze squares in layers with parchment paper for up to 3 months. Thaw at room temperature or in fridge.

FAQs

Can I use salted butter?

Yes—but reduce added salt in the batter to avoid over-seasoning.

Why aren’t my blondies chewy?

Avoid overbaking; bake just until the center is slightly underdone for a chewy texture.

Can I make caramel from scratch?

Absolutely—melt sugar until amber before adding butter and cream for homemade caramel.

How do I store without caramel melting?

Allow caramel to fully set at room temperature before stacking; store in a cool place.

What’s the best way to chop macadamia nuts?

Use a sharp chef’s knife and cut roughly to maintain crunch; to add flavor, toast lightly first.

Can I use all brown sugar?

Yes—it adds deeper caramel flavor, though texture may be slightly fudgier.

Are blondies gluten-free?

To make them gluten-free, use a 1:1 all-purpose gluten-free flour blend.

Can I prep batter ahead?

Yes—refrigerate batter for up to 24 hours, then bake straight from fridge (add a few minutes to bake time).

Can I halve the recipe?

Yes—use an 8×8-inch pan and adjust baking time (likely shorter, around 20–25 minutes).

How thick will they be?

In a 9×9-inch pan, blondies are about 1 inch thick; for thinner blondies, use a larger pan.

Conclusion

These White Chocolate Macadamia Blondies with Caramel Drizzle are an indulgent dessert combining nutty crunch and sweet richness. Elegant yet easy to make, they’ll satisfy any sweet tooth.

White Chocolate Macadamia Blondies with Caramel Drizzle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These White Chocolate Macadamia Blondies with Caramel Drizzle are rich and chewy dessert bars filled with sweet white chocolate and crunchy macadamia nuts, finished with a buttery caramel topping. They’re perfect for special occasions or a decadent treat.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 blondies 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a bowl, stir together melted butter and brown sugar until smooth.
Whisk in the egg and vanilla extract.
Add flour, baking powder, and salt. Stir until just combined.
Fold in white chocolate chips and macadamia nuts.
Spread the batter evenly into the prepared pan.
Bake for 22–25 minutes or until edges are golden and a toothpick inserted comes out with a few moist crumbs.
Cool completely in the pan, then drizzle with caramel sauce before slicing.

Notes

Let the blondies cool fully before drizzling to prevent caramel from soaking in.
Use toasted macadamia nuts for a richer flavor.
Store in an airtight container for up to 4 days at room temperature.
For cleaner cuts, chill blondies before slicing.