Chocolate Macadamia Nut Brownies Recipes

CHOCOLATE MACADAMIA NUT BROWNIES

Steps:

• Preheat the oven to moderate.
• Grease a deep 19cm-square cake pan, and cover the base with baking paper.
• Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• Remove the pan from the heat.
• Add the sugar and honey.
• Stir in the lightly beaten eggs.
• Sift the flour.
• Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• Pour the mixture into the prepared pan.
• Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• Cool the brownies in the pan, and cut into squares when cold.

HAWAIIAN BROWNIES {CHOCOLATE + MACADAMIA NUTS}

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan (I've only tested this recipe with a metal pan; you might want to decrease the oven temp to 325 if using glass). Set aside.
• In a medium saucepan or in a microwave-safe bowl, combine the butter, sugar, and 4 ounces chocolate. Melt over low heat (or microwave) until smooth, stirring often; don't let the mixture overheat. Let cool for a bit (lukewarm is fine, hot is not).
• Whisk in the eggs, salt and vanilla.
• Stir in the flour and macadamia nuts together until just combined.
• Spread the batter evenly in the pan. Bake for 20-25 minutes until set and a toothpick comes out clean or with a few moist crumbs (add time as necessary if they take longer to bake).
• Remove the pan from the oven and let the brownies cool completely.
• For the fudge topping, combine the 6 ounces chocolate and half and half (or cream) in a small saucepan or microwave-safe bowl. Heat over low heat, stirring constantly, until melted, smooth, and glossy.
• Set aside for the topping to cool completely, stirring often if you want to speed up the process and avoid a skin forming on the surface.
• When cool but still spreadable, use an offset spatula or knife to spread the topping evenly over the cooled brownies.
• Sprinkle macadamia nuts on top.
• Chill until ready to serve.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• heat oven to 325.
• line a 13x9" pan with tin foil.
• combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light.
• add sugar and vanilla, beat until creamy.
• beat in chocolate and flour until well mixed.
• stir in macadamia nuts.
• spread evenly in pan.
• bake 35-45 minutes until center is set.
• cool on wire rack.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
• In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
• Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.