These delicious Nutty Apricot Blondies come from this cookbook from The Great British Baking Show, which I binged on Netflix over the winter. My daughter and her husband gave me the book as a Christmas gift, and I gifted myself this one. 😂
Nutty Apricot Blondies
The latest to add to my list of recipes I’ve tried is this Nutty Apricot Blondies recipe, and they did not disappoint. In fact, they might be my favorite so far.
This recipe makes a thick, chewy blondie bar, with a touch of salty and sweet from the macadamia nuts, the apricots and the white chocolate.
Such a good combo…. And bar recipes are so easy to pull together, too, making this recipe a keeper for sure.
A food scale is an easy solution to converting the British baking measurements in the book. I have THIS one that is super affordable and makes it a breeze to weigh out the ingredients.
You can also find plenty of conversion guides online to print out. For your convenience, I’ve already adapted the ingredients in the recipe attached to this post.
A sifter for your dry ingredients is another good tool to have on hand for baking. Many recipes call for sifting the dry ingredients before adding to the wet.
You could skip this step, but I find it does make for a better texture, especially in things like cakes and pastries.
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Nutty Apricot Blondies
- ½ cup butter (1 stick)
- ½ cup dark brown sugar packed
- 1 tsp vanilla
- 1 large egg beaten
- ½ cup macadamia nuts chopped
- ½ cup dried apricots chopped
- ⅓ cup white chocolate chips
- 1¼ cups all-purpose flour
- ¼ tsp sea salt
- 1½ tsp baking powder
- 3 TBSP whole milk
- Preheat oven to 325°F.
- In a mixing bowl, beat the softened butter until creamy. Add the sugar and vanilla, beating until light and fluffy.
- Scrape down the sides of the bowl, and add the egg, beating well.
- Add the chopped nuts, apricot pieces, and white chocolate chips, mixing until incorporated.
- Sift in the flour and baking powder. Add the salt and mix until stiff and well-combined. If the mixture seems too dry, add the milk, one tablespoon at a time, until a thick batter is achieved.
- Transfer the mixture to a square baking pan that has been sprayed with non-stick spray and lined with parchment paper. Spread evenly.
- Bake for 25-30 minutes until lighten golden brown in color and a toothpick inserted into the center comes out with just a few moist crumbs. The center should still be soft.
- Cool in pan for a few minutes before removing to cool completely on a wire rack.
- Cut into 9 large bars or 18 smaller.
- Store for several days in an airtight container.
Who else loves The Great British Baking Show? Have you tried to make any of the recipes? I’d love to hear!
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