Of all our calamansi baked goodies so far, this recipe requires the least amount of squeezing, but it’s still got plenty of that citrus-y flavor. Blondies don’t get fudgy like brownies, but the white chocolate and macadamia give it a different kind of richness. This is also about as foolproof a recipe you’ll get. So go. Make it tonight. Make it magnificent.*
*Yes, those are lyrics to Atomic by Blondie. I’m only a little sorry.
1 cup unsalted butter, melted
300g white chocolate
100g macadamia nuts, lightly crushed
1/4 cup calamansi juice
10 whole calamansi peels
2 large eggs, lightly beaten
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp powdered ginger
1/2 tsp salt
Make some blondies. Preheat oven to 325°F and line 2 8×8-inch baking pan with parchment paper. Leave paper long and hanging over two sides for easy removal after baking.
Blend calamansi juice and whole peels in a blender. Set aside.
Melt the butter and 200 grams of white chocolate over medium-low heat. Stir until smooth. Set aside.
Combine flour, powdered ginger and salt. Set aside.
Beat eggs, sugar and vanilla extract until mixture becomes thick and light-colored. Add flour mixture. Add melted butter and white chocolate mixture. Add juice and peel mixture. Add half of the crushed macadamia nuts. Stir well and pour into prepared pans.
Chop remaining 100 grams of white chocolate. Sprinkle together with the remaining crushed macadamia nuts on top.
Bake for 30 to 35 minutes or until batter is set and tester comes out moist but not sticky. Cool in the pan for 10 minutes. Run knife around the sides of the pan to help. Lift out parchment paper. Cut into squares.
Treat yo’ self. Serve them warm and with a scoop of your favorite berry ice cream.