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Fudgy Macadamia Nut Brownies recipe

Try these irresistible fudgy chocolatebrownies with rich toasted macadamia nuts.

Recipe: Fudgy Macadamia NutBrownies

1/2 cup butter
3 ounces unsweetened baking chocolate
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chopped toasted macadamia nuts – divided use

  • Preheat oven to 350ºF (175ºC).Butter an 8-inch square pan.
  • In a medium-sized saucepan, melt butterand chocolate together over very low heat, stirring occasionally.Remove from heat and transfer to mixing bowl. Beat in sugar,eggs and vanilla until smooth and creamy. Blend in flour, bakingpowder and salt until just blended. Fold in 1 cup of the nuts.
  • Spread mixture in pan. Sprinkle top evenlywith remaining 1/4 cup of nuts. Bake 20 to 25 minutes. Do notoverbake; center should be set, but still moist. Cool completelyin pan on wire rack. Cut into squares.

    Makes 16 bars.

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  • Comments

    1 Comment


    Fold in the toasted nuts and chopped white chocolate then scrape into your prepared tin and bake for 20 minutes or so, checking the pan after about 15 as brownies are always much better slightly under than over baked. How did you know white choclate, macadamia, and from below, pistachios, are three of my favorite baking add-ins? I used to devour bags of Mrs. Fields white chocolate macadamia cookies. These remind me of them, but love that you incorporated them into a brownie. I also adore your chocolate honeycomb semi-freddo. I need to try so many of your recipes!

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