Search
by Ingredient

White Chocolate & Macadamia Nut Brownies

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

14 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup macadamia nuts
* Camera
1 cup all-purpose flour
Camera
2 tablespoons all-purpose flour
Camera
¾ teaspoon baking powder
Camera
¼ teaspoon salt
Camera
¼ cup butter, unsalted
Camera
½ cup sugar
Camera
2 tablespoons water
Camera
9 ounces white chocolate
Camera
2 large eggs
Camera
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
158 ml macadamia nuts
* Camera
237 ml all-purpose flour
Camera
3E+1 ml all-purpose flour
Camera
3.8 ml baking powder
Camera
1.3 ml salt
Camera
59 ml butter, unsalted
Camera
118 ml sugar
Camera
3E+1 ml water
Camera
260.1 ml/g white chocolate
Camera
2 large eggs
Camera
5 ml vanilla extract
Camera

Directions

Preheat oven to 325℉ (160℃).

If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt.

Rinse under cold running water and transfer to a baking sheet.

Toast in a 325℉ (160℃) oven until golden brown.

Let cool, then coarsely chop.

If nuts are unsalted, just toast and chop.

Combine flour, baking powder, and salt.

Set aside.

Place butter, sugar, and water in a medium saucepan over low heat.

Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (¼ inch to ½-inch) chips.

When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until melts.

Beat in eggs and vanilla.

Stir in flour mixture until just blended.

Stir in the 3 ounces of white chocolate chips and the nuts.

Spread batter in a greased 8- or 9-inch square baking pan.

Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.

Cool on a wire rack, then cut into squares.

  • Timesaver Tip: Brownie batter can be made ahead and frozen before baking.

Line an 8- or 9-inch square pan with heavy-duty foil.

Spoon batter into pan.

Freeze batter, uncovered, until frozen solid.

Remove from pan and wrap tightly.

Label and date package.

Freeze at 0 degrees F up to 4 weeks.

To bake, peel foil from batter and place in greased pan.

Bake in a preheated 375℉ (190℃) F oven until skewer inserted in center comes out clean (40 to 50 minutes).

Microwave Version: Chocolate may be melted in a microwave oven.

Place butter and chocolate in a small glass bowl.

Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more.

Stir until smooth.

Do not overheat or chocolate will scorch around edges and won't blend smoothly.

Stir in sugar and water and continue with rest of directions.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 61943% from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 228mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 10% Vitamin C 0%
Calcium 13% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe