Author Notes
These are like blondies, only better. They have that sweet-salty, chewy-crunchy combination that satisfies on every level. I started with the Toll House cookie recipe and tweeked the heck out of it. —almacucina
Test Kitchen Notes
Road rage? Try road rave! I tested the Blond Moment Bars and they are quite possibly the best blondies I've ever had. They have just the right blend of sweet and salty, with a most enjoyable texture. The recipe was a breeze to follow and the bars looked great. The only problem? The argument during our road trip over who would get the last bar! —AnnieG
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Ingredients
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1 cup
whole wheat pastry flour (plus some for the pan)
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1/4 cup
almond flour
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
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1/2 cup
soft butter (plus some for the pan)
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1 cup
raw cane sugar
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1
egg
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1 tablespoon
vanilla extract
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1/2 cup
good quality chopped white chocolate
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1/2 cup
chopped salted macadamia nuts
Directions
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Preheat oven to 350° F. Butter and flour a 9-inch square baking pan. Whisk together flour, almond flour, baking powder, and salt. Set aside.
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Cream butter and sugar (by hand or in a mixer). Add egg and vanilla extract and mix well. Fold in dry ingredients just until incorporated. Fold in white chocolate.
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Transfer mixture to baking pan and level with a spatula. Evenly distribute chopped macadamia nuts on top and press slightly into batter. Bake for 25 to 30 minutes.
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