Go Back
A fudgy white chocolate macadamia nut brownie on a white plate with a scoop of vanilla ice cream to make a brownie sundae.

White Chocolate Macadamia 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. 
Course Dessert
Cuisine American
Keyword White Chocolate Macadamia Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 4 hours
Total Time 45 minutes
Servings 15 very large brownies


  • 1 ¼ cup unsalted butter
  • 1 ¼ cup cocoa powder
  • 2 ¼ cups white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 ¼ cups all-purpose flour*
  • 1 cup white chocolate chips
  • ½ 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 ¼ cups weigh 156g.