To make lime sugar, I put the white sugar in the food processor and then added the zest from 3 limes. Then I gave it whirl. The sugar turned green and the zest released the last of it's flavor into the sugar. The lime is perfectly slight in these blondies. Not overpowering at all. It goes so well with the macadamias and the white chocolate chips. Maybe the combo of the lime, macs and white chocolate isn't creative, but you could definitely play with it.
This recipe is the chocolate chip blondie recipe I have, but fiddled with a bit.
They were in the oven for a really long time and they just turned brown.
1/2 cup sugar
Zest from 3 limes
1/2 cup butter, melted
1/3 cup brown sugar
1 tsp pure vanilla extract
Juice from 1/2 lime
1 cup flour
1/2 tsp salt
1/4 cup white chocolate chips
1/4 cup chopped macadamia nuts
Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray and line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper and set aside.
In the bowl of a food processor, add the sugar and the lime zest. Process until the sugar is green.
In a large bowl, whisk butter, lime sugar and brown sugar until smooth. Whisk in egg, vanilla and lime juice. Add flour and salt and mix just until moistened (do not overmix). Fold white chocolate chips and macadamia nuts. Transfer batter to prepared pan and smooth top.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days.