Macadamia Nut, Carrot and Ginger Blondies

by: Chef Ben Davis

Compatible Wolf Appliances:


A new twist on an old favorite, a caramel blondie. This one gets a boost of flavor from brown butter, carrots, macadamia nuts, and candied ginger. Use the Micro Bake Mode on the Wolf Convection Speed Oven to bake these chewy delights in just a snap.

Prep Time
Cook Time


Micro Bake


  • 7 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 10 1/2 ounces light brown sugar
  • 2 ounces malted milk powder (optional)
  • 12 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 4 ounces macadamia nuts, chopped
  • 3/4 cup carrot, grated
  • 1/4 cup candied ginger, finely chopped


Place 8 of the 12 tablespoons of the butter in a heavy saucepan and place over medium heat. When the butter melts cover the pan and wait for the popping to stop. Then uncover the pot and cook the butter, stirring with a heat-proof spatula until it is a deep brown color. Pour into a large bowl, add the remaining butter, and stir until the cold butter melts.

Whisk together the flour, baking powder, and salt and set aside.

Stir together the brown sugar and the malted milk powder if you are using it.

Add brown sugar to the butter. Stir to ensure there are no lumps of sugar in the mixture. Add the eggs and vanilla, and whisk briskly to combine for about 30 seconds. Let the mixture rest for 3 minutes, repeat the whisking, and rest again.

Fold in the flour mixture and, when there are a few streaks of flour still visible, add the nuts, carrots, and ginger. Fold to fully incorporate.

Line two 7" X 11" Pyrex pans with parchment paper so that the paper overlaps the long sides of the pans by 2". Spray the parchment paper with pan spray.

Divide the batter as evenly as possible between the two pans. Place the pans on the circular risers on the carousel of the Wolf Speed Oven. Set the Wolf Speed Oven to 350°F on Micro Bake Mode for 35 minutes. Press start and cook until the blondies are set in the centers. Remove to a rack and cool for 10 minutes.