Macadamia Chip Brownies
These Macadamia Chip Brownies are a delightful twist on a classic! Rich, fudgy, and packed with creamy macadamia nuts and milk chocolate chips.
Servings: 12 servings
Ingredients
For the Brownies:
- 1 cup butter for rich flavor
- 4 one-ounce squares white baking chocolate roughly chopped
- 2 large eggs essential for binding
- 1 cup granulated white sugar sweetens the brownies
- 1 teaspoon vanilla extract enhances flavor
- 1 cup all-purpose flour provides structure
- 1 teaspoon salt balances sweetness
- 1 cup chopped macadamia nuts for crunch
- 1 cup milk chocolate chips melts beautifully
Instructions
Cooking Instructions
- Preheat your oven to 350°F (175°C) for even cooking.
- Line the bottom of a 9x13-inch baking pan with parchment paper for easy removal.
- Melt the butter and white baking chocolate in a saucepan over low heat, stirring until smooth. Let cool slightly.
- In a mixing bowl, whisk together eggs, sugar, and vanilla. Gradually add the melted mixture until well combined.
- In another bowl, whisk flour and salt, then fold into the wet mixture until just combined.
- Fold in the macadamia nuts and chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack before cutting.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
- 9x13-inch Baking Pan
- Parchment Paper
- Oven mitts
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- To rewarm, microwave a brownie for 10-15 seconds.