I don’t know why, maybe because it’s June, but for some reason I was craving lime and felt like making lime flavored blondies — specifically, White Chocolate Lime Blondies. <\/p>\n I didn’t have a recipe and ended up putting one together with the goal being a dense, sweet, chewy bar cookie with a real punch of lime flavor, white chocolate, maybe some coconut, and macadamia nuts. Adding cream cheese seemed like a good idea too, but that didn’t work out so well. <\/p>\n Maybe you skipped right to the recipe and already have these in the oven, but I wanted to tell you more about the process meow, meow, meow. I made a version with cream cheese and coconut oil, thinking it would come out rich and tropical. Well, the texture was off. The bars were a little too soft, not sweet enough, and the macadamia nuts felt out of place \u2014 too crunchy against the smooth and soft crumb. The lime flavor was there, but dulled.<\/p>\n I tried again, changing sugar levels and nixing the coconut oil. Better texture, better balance, but still not right. Coconut oil was a fun idea, but the bars were better with all butter. I also really wanted the bars to be chewy and solid enough not to clash with the macadamia nuts.<\/p>\n The final blondie that hit the spot? No cream cheese. No coconut oil. Just good butter, plenty<\/em> of lime zest, and a lot of white chocolate. Sort of. I ran out of money buying white chocolate and started using white chips. They worked just fine if not better than the white chocolate.<\/p>\n So this final version, at least to me, has the best flavor, and the best balance of sweetness. Finely chopped macadamia nuts (I like lightly salted to go with the sweet) give a bit of texture without interrupting the chew, but you can leave the nuts out. They’re not critical to the texture. Plus if you use white chips, they tend to get a little firm themselves, so that might make up for the lack of nuts.<\/p>\n The recipe makes an 8-inch square pan of White Chocolate Lime Blondies. The blondies are already pretty thin, so please don’t attempt to spread them across a 9-inch square pan. Not that you would, but still…these are thin. I also tested a half batch in an 8×4 inch loaf pan and loved the results. Every piece was an edge! For a larger batch, you can double and bake in a 9×12 inch pan (bake time will need to be increased slightly) or a 9×13 inch pan.<\/p>\n![\"White](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/05\/lime-blondies-3.jpg)
Test Bake #1: Cream Cheese Confusion<\/h2>\n
Test Bake #2: Closer\u2026 But Still Not Quite<\/h2>\n
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The Winning White Chocolate Lime Blondies<\/h2>\n
Pan Size<\/h2>\n
Recipe<\/h2>\n
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