Macadamia and Wattleseed Blondies with Bush Honey Drizzle
Sweet and nutty blondies featuring crunchy macadamia nuts and aromatic wattleseed, finished with a drizzle of native bush honey. This australian-inspired desserts ready in about 43 minutes layers (113g) unsalted butter, (150g) light brown sugar, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) light brown sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tbsp ground wattleseed
- 1/2 tsp baking powder
- 3/4 cup (90g) chopped macadamia nuts
- 1/4 cup for drizzle bush honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper. Melt 1/2 cup unsalted butter in a saucepan over low heat, then remove from heat.
- Step 2: Whisk in 3/4 cup light brown sugar until smooth. Add 2 large eggs one at a time, stirring well after each addition. Stir in 1 tsp vanilla extract.
- Step 3: In a separate bowl, sift together 1 cup all-purpose flour, 1 tbsp ground wattleseed, and 1/2 tsp baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 4: Fold in 3/4 cup chopped macadamia nuts. Pour batter into prepared pan and smooth the top with a spatula.
- Step 5: Bake for 25-28 minutes until the edges are golden and a toothpick inserted near the center comes out with moist crumbs.
- Step 6: Remove from oven and immediately drizzle 1/4 cup bush honey evenly over the warm blondies. Let cool completely before slicing into squares.
Frequently asked questions
How long does Macadamia and Wattleseed Blondies with Bush Honey Drizzle take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Wattleseed Blondies with Bush Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Wattleseed Blondies with Bush Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Wattleseed Blondies with Bush Honey Drizzle for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Wattleseed Blondies with Bush Honey Drizzle?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
