- 8 tablespoons unsalted butter (1 stick), melted, plus more for greasing pan
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup bourbon
- 1 teaspoon sea salt
- 1 cup plus 1 tablespoon all-purpose flour
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
- Heat oven to 350°F. Grease an 8-inch-square pan with butter, line with parchment paper (leave a slight overhang), then butter the paper. Set pan aside.
- Whisk melted butter and brown sugar in a large bowl until smooth. Whisk in egg, vanilla, and bourbon. Stir in salt and flour until just combined. Fold in ¾ of the white chocolate chips and ¾ of the macadamia nuts.
- Pour batter into prepared pan and top with remaining choco-late chips and nuts. Bake until golden brown and set in the middle, about 25 to 30 minutes. Cool completely before cutting.
- Top these treats with sweet cream ice cream to make a blonde brownie sundae.
Rebecca Haley-Park
Rebecca Haley-Park is culture's senior editor and resident stinky cheese cheerleader. A native New Englander, she now lives and works in Boston.
Photographer Evi Abeler
Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.
Leigh Belanger
Leigh Belanger stands tall as culture's food editor. She's been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she's written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
