Blondies with white chocolate alone are incredibly tasty, refined with strawberries and macadamia are a dream. Here is the recipe.
A blondie is, so to speak, a light brownie: so much butter and sugar, but also with white chocolate.
Super juicy on the inside and crispy on the outside, especially thanks to the macadamia sprinkles – so try it out directly.
- 150 grams butter
- 195 grams brown sugar
- 5 grams vanilla sugar, homemade
- 1 egg
- 200 grams flour
- ½ pack baking powder
- 20 grams milk
- 1 pinch of salt
- 100-150 grams white chocolate
- 50 grams macadamia nut kernels
- 50 grams strawberries
Preheat the oven to 200°C top/bottom heat.
Cut the butter into pieces and melt in the mixing bowl for 6 minutes/80°C/speed 1 and allow to cool to 65°C. Continue with the recipe during this time.
Cut strawberries into small pieces. Roughly chop the macadamia nut kernels with a knife and roughly chop the white chocolate.
Put the brown sugar, vanilla sugar and the egg in the mixing bowl, mix for 4 seconds/speed 4.
Add the remaining ingredients (except for the macadamia nut kernels and strawberries) to the mixing bowl, stir 10 seconds/speed 5 into a dough.
Spread the dough in a greased brownie tin. Spread the strawberries and finally sprinkle the macadamia nut kernels over them.
Bake in the preheated oven for about 15 minutes and let cool on a wire rack.