White chocolate and macadamia brownie
Indulge in the rich and decadent flavors of our White Chocolate and Macadamia Brownie recipe. Made with creamy white chocolate, buttery goodness, crunchy macadamia nuts, and a hint of vanilla, these brownies are the perfect treat for any sweet tooth. Easy to prepare and irresistibly delicious!
- 20 Apr 2025
- Cook time 35 min
- Prep time 15 min
- 10 Servings
- 7 Ingredients
Indulge in the rich and decadent flavors of a White Chocolate and Macadamia Brownie. This delightful dessert combines the creamy sweetness of white chocolate with the crunchy goodness of macadamias, making it a perfect treat for any occasion. Whether you're a beginner or an experienced baker, this easy-to-follow recipe will guide you through creating mouthwatering brownies that are sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch (20x20 cm) baking dish with parchment paper or lightly grease it with butter or cooking spray.
- In a heatproof bowl, combine 1 cup white chocolate and 1/2 cup butter.
- Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water (double-boiler method).
- Stir occasionally until both the chocolate and butter are completely melted and well combined.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together 1 cup sugar and 3 eggs until the mixture becomes light and fluffy.
- Add 1 tsp vanilla extract to the egg mixture and whisk to combine.
- Gradually pour the melted white chocolate and butter mixture into the egg mixture, whisking continuously to ensure a smooth and even texture.
- Sift 3/4 cup all-purpose flour into the wet mixture.
- Gently fold the flour into the batter until just combined.
- Be careful not to overmix as this can make the brownies less tender.
- Roughly chop 1/2 cup macadamia nuts.
- Fold the chopped macadamia nuts into the batter evenly.
- Pour the brownie batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Allow the brownies to cool in the baking dish on a wire rack for at least 20 minutes.
- Once cooled, lift the brownies out of the dish using the parchment paper, and cut into squares.
Tips:
- Use high-quality white chocolate for the best flavor and texture.
- Ensure the butter is at room temperature before starting to make it easier to mix.
- Toast the macadamia nuts lightly before adding them to the batter for an extra layer of flavor.
- Be careful not to overmix the batter once you add the flour; overmixing can result in tough brownies.
- Line your baking pan with parchment paper to make removal of the brownies easier and to ensure they come out clean.
- Allow the brownies to cool completely before cutting to get clean, even slices.
- Store the brownies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Congratulations! You've just made a batch of scrumptious White Chocolate and Macadamia Brownies. Whether served warm with a scoop of vanilla ice cream or enjoyed on their own, these brownies are sure to become a favorite. Don't forget to share them with friends and family—if you can resist eating them all yourself!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.93g | 2% |
| Sugar 33g | 34% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 36% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 66mg | 12% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 2.94ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 15g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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