White chocolate macadamia blondie from Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald Link and Paula Disbrowe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on December 03, 2023

    These had a caramel flavor to me, the texture is pretty soft and gooey, not cakey. After awhile in the fridge they become chewy and I liked them even better! I enjoyed the brown butter and left the macadamia nuts in pretty big pieces.

  • texannewyorker on September 24, 2016

    These didn't live up to my expectations, but they weren't bad at all. The blondie texture wasn't the best I've had (see David Lebovitz for that one), but it certainly didn't go uneaten or anything.

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