Chewy, fudgy, and filled with white chocolate chips and macadamia nuts – these brownies are heaven in brownie form.
Remember those white chocolate macadamia blondies I shared the other week? Well today it’s time for the chocolate version. Enter – white chocolate macadamia brownies. They’re all kind of delicious thanks to their rich chocolate flavor, gooey chewy centers, and ultimate mix-ins – white chocolate chips and macadamia nuts.
Now I absolutely LOVE white chocolate macadamia nut cookies. White chocolate = super sweet. Macadamia nuts = the best kind of fatty, salty, delicious nuts. So together, it’s a match made in heaven.
But sometimes you also need to appeal to your chocolate side – which is why these white chocolate macadamia brownies needed to happen.
Tips for Making White Chocolate Macadamia Brownies
I actually made these brownies 4 times to get the recipe right. (I know – the hardship….) But after that many tests, here are biggest takeaways:
- Melt the butter first in a saucepan – then whisk the cocoa powder into the melted butter.
- heating the cocoa powder helps it bloom – aka intensifies the chocolate flavor
- Use Dutch process cocoa for a more intense chocolate flavor.
- Whisking the eggs and sugar together before adding them to the brownie batter helps to dissolve the sugar to give the brownies shiny tops. I also find it gives the brownies a better texture because it aerates the eggs.
- Don’t forget the salt. It’s necessary to cut the sweetness and
- Be careful when measuring the flour. Too much flour = dry brownies.
- Chop the macadamia nuts before adding them to the batter. If your nuts are too big – the brownies become impossible to cut later.
- Don’t overbake. Oven times vary – so watch carefully. I start checking after about 25 minutes. When the brownies are done an inserted toothpick should come out clean or with a few damp crumbs.
Then as hard as it is, cool the brownies completely before cutting into them. If you cut the brownies while they’re still warm, they won’t cut cleanly and you can have a big mess. Yes – they will taste totally delicious. But they’ll be very difficult to transport and won’t be in nice, even squares.
Want to make white chocolate macadamia brownies that are white chocolate flavored instead of chocolate with white chocolate chips? Try my white chocolate brownies and add in 1/2 cup chopped macadamia nuts.
For more brownie recipes, don’t forget these other favourites:
- Homemade Brownies – these easy, chewy homemade brownies are the perfect go-to recipe
- Peanut Butter Brownies
- Cream Cheese Brownies
These white chocolate macadamia brownies have a fudgy texture, rich chocolate flavor and are filled with white chocolate chips and macadamia nuts. They're the perfect chocolate variation of your favorite cookies.
- 1 1/4 cup unsalted butter
- 1 1/4 cup cocoa powder
- 2 1/4 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour*
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or aluminum foil and lightly grease.
In a large saucepan, melt the butter over low heat.
Once almost melted, whisk in the cocoa powder until smooth and glossy.
Remove from the heat and cool for at least 5 minutes. Whisk in the vanilla extract and salt.
In a medium bowl whisk together the eggs and sugar.
Ensuring that the cocoa and butter mixture isn't hot, gently whisk the eggs and sugar into the cocoa mixture.
Gently fold the flour into the batter.
Stir in the chocolate chips and chopped macadamia nuts.
Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the top looks set and an inserted toothpick comes out dry or with a few damp crumbs.
Cool fully (at least 4 hours) before cutting into the brownies.
*All-purpose flour is also the same is "plain flour" in some countries. Measure the flour carefully. Whisk first, then spoon it into a dry measuring cup and level off the top. 1 1/4 cups weigh 156g.