Today was one of those sleepy, perfect kind of days off. It was much needed, too- I had two wedding cakes in Aspen last week, Zack’s been working a ton, and we have our new little monster, Abe, to constantly tend to. I never knew puppy training (and care taking) was as much work as it is! But, I’m not complaining. We love him to pieces.
We’ve gotten quite a lot of snow since January began and it seems like every time I look at the window it’s snowing again. I mixed up these blondies this morning and I’m so glad I did. They literally are a one-bowl kind of treat, which means they’re super fast- excellent for my schedule these days when I’m on puppy time.
The blondies are a hybrid recipe taken both from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman and Williams-Sonoma. I absolutely adore the espresso powder in them, with the sweet white chocolate chunks and crunchy macadamia nuts. It cuts the sweetness down while adding another layer of flavor. Irresistible.
Before we headed out for a walk this afternoon I noticed some visitors in our backyard. It’s moments such as these that the beauty and awe of mountain living really hits you.
How to make this high altitude recipe:
Espresso White Chocolate Macadamia Nut Blondies
Adapted from both How to Cook Everything: Simple Recipes for Great Food by Mark Bittman and Williams-Sonoma
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1 egg
- ⅛ teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons instant espresso powder
- 1 cup all-purpose flour
- ¾ cup coarsely chopped macadamia nuts
- 4 oz good-quality white chocolate, coarsely chopped
- Preheat your oven to 350 F.
- Line an 8" square baking pan with foil and give it a good coating of nonstick cooking spray.
- Melt the butter in a saucepan over medium-low heat.
- Remove from heat once melted and stir in the brown sugar and egg.
- Add the salt, vanilla, and espresso powder and mix well.
- Stir in the flour.
- Fold in the macadamia nuts and white chocolate until smooth.
- Scoop the batter into the prepared pan.
- Bake for 20-25 minutes, until lightly golden brown and the top is crinkly.
- Makes 16 blondies.
Note: This recipe was adapted for high altitude baking. To make at sea level, take note that baking times may vary slightly.