Preheat oven to 350 degrees. Line a 9x9-inch or 8x8-inch baking pan with aluminum foil and spray with nonstick spray; set aside.
Everything you love about white chocolate macadamia nut cookies but in a chewy blonde brownie.
Servings and Ingredients
|1 c.||Hy-Vee granulated sugar|
|2||Hy-Vee large eggs|
|2 tsp.||rum extract, or Hy-Vee vanilla extract|
|½ tsp.||Hy-Vee salt|
|1||(3.5-oz.) pkg. Zoet white chocolate, chopped|
|½ c.||Hy-Vee unsalted butter|
|1 ½||Hy-Vee all-purpose flour|
|1 c.||toasted macadamia nuts, chopped|
|½ c.||Hy-Vee creamy white vanilla baking chips|
Things To Grab
- 9x9-inch or 8x8-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Stand mixer with whisk attachment
- Microwave-safe bowl
- Wooden toothpick
- Wire cooling rack
Add sugar, eggs, rum extract, and salt to a stand mixer fitted with a whisk attachment. Beat on medium speed for 7 to 10 minutes or until light and foamy.
Meanwhile, melt chocolate and butter together in microwave at 30-second increments until smooth and melted. Slowly beat into egg and sugar mixture until well combined. Beat in flour. Fold in macadamia nuts and white chocolate chips. Spread batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Remove from oven and cool on a wire cooling rack.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 95mg
- Total Carbohydrates: 30g
- Protein: 3g
Hy-Vee Test Kitchen