I have felt extremely busy this past week… and a half– holy smokes it’s Tuesday! I’m not sure if I’ve actually been busy–the level of busy that I’ve felt– or not. Whatever. It’s all the same.
And then the time change! Goodness gracious. As if I hadn’t felt tired enough! And then all of this rain!
WHEN WILL IT END?!?!
Sorry. That’s a bit dramatic.
Regardless, I made these blondies last week and wanted to share them with you.
Mid-making I got into a heated discussion with my roommate who told me that a blondie was the same thing as a cookie which was the same thing as a brownie which was the same thing as cake. Butter-whipping, sugar-scooping Alyssa (das me) nearly had a heart attack. After she had one of these guys, she took it back…I think.
I guess that means that they were good.
When you love baked goods and your body hates wheat, life can be hard. Gluten-free flour substitutes just aren’t they same. They’re not bad, just different.
The beautiful thing about these blondies is that they’re made with almond flour (or almond meal) so it doesn’t require any substitutes. Almond meal is literally just almonds ground until they’re suuuuuuper fine. Kind of like flour…hence the name. You could even blanch almonds and make it yourself with a food-processor. But I am lazy so I just bought mine at Trader Joe’s.
If that wasn’t motivation enough, these blondies have macadamia nuts. If butter were a nut, it would be a macadamia. They’re smooth and light and unsuspectingly fattening. I don’t think they qualify as a “heart healthy” nut. They’re probably Paula Deen’s favorite. And they also pair amazingly with white chocolate.
And this white chocolate situation–yum. I know some people be hatin’ on white chocolate. Not me.
I’m going to be real with you right now. I’m lazy. The evidence:
- I took most of these photos on my iPhone.
- I didn’t have unsalted butter so…yup.
- I didn’t have corn starch so…we’ll get to that.
White Chocolate Macadamia Blondies
adapted from Macheesmo
Here’s what you’ll need:
1/2 cup unsalted butter, melted (or salted butter…just omit the salt)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups almond meal
1 teaspoon potato starch (or corn starch if you’re a normal human-being)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup macadamia nuts
Preheat your oven to 300 degrees. Butter/grease an 8″x8″ baking dish & set that baby aside.
Melt the butter in a microwave safe bowl. Again, I didn’t have unsalted butter so I just used salted butter and then cut out the salt later on. They were still delish. Don’t stress. Leave the butter to cool a bit so you don’t scrambled your eggs later!
Next, in a large bowl, combine all of the dry ingredients, sans the sugar, nuts, and chocolate.
I was completely out of corn starch. I nearly panicked. Until I realized that I had potato starch. I know: I’m a weirdo. It’s an ingredient for a gluten-free flour mix that I make and after a bit of Googling, I discovered that it can be substituted, in equal parts, for corn starch. There you go! Problem solved. We’ve got to be resourceful in this day & age.
Whisk the eggs, melted butter, vanilla extract, and sugar until smooth. Add to the wet ingredients. Stir until just combined. Nicely fold in the macadamia nuts and white chocolate.
Smooth into the prepared baking dish.
The original recipe had a baking time of 35-40 minutes. I baked for at least 45 minutes, until they are brown around the edges and somewhat set in the center.
Cool these guys COMPLETELY before you try to take them out of the pan. They’re still as yummy if they’re crumbled all over the place, just not as pretty.
See! Going gluten-free isn’t ALL bad! But beware of your waistline. Do not check the calorie/fat count on these blondies. With the flour made from nuts and the buttery macadamias, you’re probably better off eating a Big Mac.