Chocolate Macadamia Nut Brownies
Indulge in the ultimate dessert experience with these rich and decadent Chocolate Macadamia Nut Brownies, the perfect fusion of fudgy chocolate and buttery, crunchy macadamia nuts. Made with a luscious blend of melted semi-sweet chocolate, unsalted butter, and a touch of unsweetened cocoa powder, these brownies are intensely chocolatey with a perfectly soft and gooey center. Chopped macadamia nuts and chunks of chocolate are folded into the batter for delightful bursts of texture and flavor in every bite. With just 15 minutes of prep time and simple, straightforward steps, this recipe is ideal for satisfying your sweet tooth or impressing guests at any occasion. Serve them warm for a melty treat or at room temperature for a classic finish, and enjoy the irresistibly rich taste that makes these brownies unforgettable.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Granulated sugar
- 0.5 cup Light brown sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 cup Macadamia nuts (chopped)
- 0.5 cup Semi-sweet chocolate chunks
Instructions
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or grease it lightly.
In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips in 30-second increments, stirring well between each increment, until smooth and fully melted. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and glossy.
Gradually stir the slightly cooled chocolate-butter mixture into the sugar and egg mixture, mixing until well combined.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Fold in the chopped macadamia nuts and chocolate chunks, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it into an even layer.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 34.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
