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  • February 4, 2023

Chocolate Macadamia Nut Brownies

April 5, 2016 By Betsy Cohen

Chocolate Macadamia Nut Brownies are irresistable. The flavor is intensified by toasting the nuts before adding them into the batter. An easy recipe, too!

Chocolate Macadamia Nut Brownies

Macadamia nuts have always had a special place in my heart.  I remember my grandparents bringing us chocolate covered macadamia nuts when they went to Hawaii and then trying to sneak an extra piece when nobody was looking.  Too bad I rarely succeeded.

Chocolate Macadamia Nut Brownies are irresistable. The flavor is intensified by toasting the nuts before adding them into the batter. An easy recipe, too!

What I do know how to do is create a recipe that is filled with as much temptation as those boxes of chocolates.

Toasting macadamia nuts does wonders to intensify the nutty flavor found within Chocolate Macadamia Nut Brownies.  Once the nuts have cooled, place them into a plastic freezer bag and use the bottom of a glass measuring cup to break them apart.

Chocolate Macadamia Nut Brownies are irresistable. The flavor is intensified by toasting the nuts before adding them into the batter. An easy recipe, too!

The brownie base is a breeze to put together and then it’s just a matter of mixing the nuts in with the chocolate chips just before baking.

There was only one challenge I found with Chocolate Macadamia Nut Brownies.  I kept going back for more but no one was there to stop me this time!

Chocolate Macadamia Nut Brownies are irresistable. The flavor is intensified by toasting the nuts before adding them into the batter. An easy recipe, too!

Chocolate Macadamia Nut Brownies
Print
Recipe Type: Dessert
Cuisine: Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hour
Serves: 35
Ingredients
  • 1½ cups (6.80 ounces) macadamia nuts, toasted and cooled completely
  • 1 cup (4.80 ounces) all purpose flour
  • 1 teaspoon (.10 ounces) baking powder
  • ½ teaspoon (.10 ounces) salt
  • 12 tablespoons unsalted butter
  • 4 ounces unsweetened chocolate
  • 2 cups (15.20 ounces) sugar
  • 4 eggs
  • 1 teaspoon (.10 ounces) vanilla extract
  • 1 cup (6.50 ounces) chocolate chips
Instructions
  1. Preheat the oven to 350º. Line a 9" x 13" pan with parchment paper and set aside.
  2. Place the toasted nuts into a plastic freezer bag. Release the air, seal the bag and use the bottom of a measuring cup to break them into medium size pieces. Another option is to chop them with a knife. Set aside.
  3. Whisk together the flour, baking powder and salt. Set aside.
  4. Melt the butter and unsweetened chocolate in a bowl. Set aside.
  5. Place the eggs and sugar into a large mixing bowl. Beat until thoroughly blended. Mix in half of the dry ingredients. Add the melted chocolate/butter followed by the vanilla. Blend in the remaining dry ingredients.
  6. Remove from the mixer and fold in the chopped macadamia nuts and chocolate chips.
  7. Transfer the batter to the prepared pan.
  8. Bake at 350º for 35 - 40 minutes. Remove from the oven and cool completely before cutting.
3.5.3208

 

 

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Filed Under: Brownies Tagged With: all purpose flour, baking powder, brownies, chocolate chips, eggs, macadamia nuts, salt, sugar, unsalted butter, unsweetened chocolate, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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