Bready or Not: Lemony Macadamia Nut Blondies
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Bready or Not: Lemony Macadamia Nut Blondies

These lemony blondies are full of crunchy, chewy perfection. A thin glaze on top adds a necessary sweet boost.
Course: Dessert, Snack
Keyword: alcohol, bars, chocolate, lemon, macadamia nuts
Author: Beth Cato



  • 1 cup unsalted butter 2 sticks, softened
  • 1 1/2 cups white sugar
  • 4 eggs room temperature
  • 3 lemons zested, setting aside a pinch for the glaze
  • 2 Tablespoons fresh lemon juice
  • 1 1/2 teaspoons lemon extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup macadamia nuts


  • 1 cup confectioners' sugar
  • 2 Tablespoons lemon juice
  • lemon zest
  • 1/4 cup macadamia nuts finely chopped


  • Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
  • In a large bowl, cream together the butter and white sugar. Add eggs one at a time followed by the lemon zest, lemon juice, and lemon extract. Stir in the flour and salt. When those are just incorporated, add the white chocolate chips and macadamia nuts.
  • Pour the batter into the ready pan. Bake for 25-35 minutes, until it passes the toothpick test in the middle.
  • Immediately after that is done baking, make the glaze by stirring together the confectioners' sugar and reserved lemon juice and zest. Use a chopstick or similar tool to poke small holes across the top of the blondies. Pour the glaze over the top and use a spoon to distribute it evenly. Sprinkle the remaining nuts on top.
  • Let pan cool completely. Use the foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with wax paper or parchment between the layers.