Tuesday, July 7, 2009

Lime Blondies with Macadamias and White Chocolate

On the heels of the snickerdoodle blondies and the citrus craze I just completed comes these little lovelies. So how are they lime? I made lime sugar and it was easy as hell. Is hell easy? Legitimate question.

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.


I sprinkled on some white chocolate chips before baking,
but I wouldn't do that if I were you.
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 egg
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.

5 comments:

Ingrid said...

That actually sounds pretty good. I bet some coconut thrown in would be a yummy addition.

Btw, totally laughed when I read "but I wouldn't do that if I was you"...thanks for the advice! :)
~ingrid

Snooky doodle said...

these look so good! I think the addition of limes is really interesting!

Ashley Thalman said...

I want I need!

Shayne said...

did you know Ashley at bird on teh lawn (one of my most loved blogs) linked back to these.

they do look great and deserve a spot on any ones blog.
cool for you!

Valerie said...

OK, Rookie these sound delicious. I will be making some soon. Thanks for your contributions to my cooking!

Valerie