8 Tbs. (1 stick) unsalted butter, at room temperature
1 1/4 cups firmly packed golden brown sugar
2 tsp. instant espresso powder
1 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
3/4 cup macadamia nuts, coarsely chopped
3 to 4 oz. white chocolate, coarsely chopped

Preheat an oven to 350°F. Butter an 8-inch square baking pan.

Combine the butter, brown sugar, espresso powder and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the eggs, one at a time, then beat at high speed until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days. Makes 24 blondies.