White Chocolate Macademia Nut Blondies

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If you have a sweet tooth these are for you. Ultra-rich so you can only have a little piece. Wanted different add-ins then the recipe called for...made it with cinammon chips, white chocolate chips, toffee piecesand hazlenuts...WOW! Big hit with everyone.

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With the recipe, these didn't come out right. They don't taste very good. Macadamia nuts + 2 sticks of butter and giardelli white chocalate chips = $$$
Save your money, or better yet make Giada's almond crust cheesecake!
Emeril's recipe's are usually great but not this time.

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awesome!

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I was hoping to find a brownie, aka Blondie without dark chocolate because my husband is allergic. These tasted like bad cookies, the texture was nothing like a brownie. Plus there was no salt! You cannot make a dessert without salt it brings out the flavors. If you must make this recipe add 1/2 tsp of salt to the dry ingredients.

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I guess I'll be checking the reviews before I try new recipes from now on. I baked these exactly as the recipe said...and they turned out way too raw in the center. Next time I'll be sure to make them as cookies instead.

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My blondies came out "grainy" and I know I followed the recipe....it did say at the end to "pour" into pan, and mine were not even close to being "pourable". Had to shape it into the 9X9 pan, just wasn't pleased with them at all...anyone got any ideas as to what I may have done wrong?

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I decided to follow some reader's advice and made these as cookies. I followed the recepie excactly and put the cookies on an ungreased sheet of parchment paper, spreading them pretty thin because they didn't expand much. I stuck with 350 degrees and baked for almost twenty minutes, until the cookies were golden brown. They were super!

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This was the best receipt for blondies,I would defintely give it a high of 5.

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After I watched Bobby Flay's Throwdown when he went to Columbus, OH and made some blondies, I wanted to make some myself. Emeril not only had the right ingredients I was looking for, but also the technique. They turned out to be some amazing blondies. I ended up eating almost all of them myself.

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The first time I made these, I followed the recipe exactly and baked for about 25-27 minutes. They ended up basically raw inside, and though they tasted alright, the texture after a day or two was sticky and doughy. The second time I vowed to keep it in the over for a little longer, allowing it to bake about 30-32 minutes. This proved to be far too much, and they ended up incredibly hard the next day (though I was able to microwave it to soften it up, which tasted quite good. I tried the Platinum Blondie recipe I found on FoodNetwork and really loved it, so I would absolutely suggest those over these. For whatever reason, these were impossible to bake, used a huge amount of ingredients, and tasted so-so.