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.
Servings: 15 very large brownies
Ingredients
- 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
Instructions
- 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.
Notes
*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.