Best 6 Chocolate Macadamia Nut Brownies Recipes

CHOCOLATE, CRANBERRY & MACADAMIA BROWNIES

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
• Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
• Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.

MACADAMIA NUT BROWNIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. , In a small bowl, beat the egg, sugar and coffee granules. Stir in vanilla and chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture., Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with nuts. Bake at 350° for 20-25 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

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.

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.

CARAMEL MACADAMIA NUT BROWNIES

Steps:

• Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture., Pour into prepared pan. Bake at 325° for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat., In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly., Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325° for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.