I get so many compliments when I bring these brownies to a party. Everybody loves them because they’re so decadent. If you like very sweet brownies, you can use semi-sweet chocolate instead of dark chocolate. You can also use chocolate chips instead of using a bar, but I like the texture of the chocolate bar when I cool it in the fridge giving the brownie irresistible crunchiness. Oh, and when you eat it with a cup of strong coffee, it’s so heavenly!
This time I used Ghirardelli 72% Dark Chocolate, and I liked the degree of sweetness, and also the thickness of the bar. This bar looks pretty even after being baked. Some chocolate bars, for example, Lindt, make bubbles when you bake it, and when it has bubbles on it, it doesn’t look pretty.
I have also used Hershey’s Special Dark Chocolate, and that didn’t make any bubbles. It made the brownies a bit sweeter. Macadamia nuts are optional. Where I live, it’s easy to get good quality macadamia nuts. You can get a big bag of reasonably priced Macadamia nuts at Costco. It’s a lot cheaper than Walnut and I like its taste and texture better than any other nut, it but will still taste good without the nuts. Enjoy!
Print Recipe
Double Chocolate Macadamia Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time
15minutes
Cook Time
25 minutes
Servings
people
Ingredients
1/2cupunsalted butter melted113g
1cupbrown sugar200g
2eggs.
1teaspoonvanilla extract.
1/2cupall-purpose flour65g
1/2cupunsweetened cocoa powder .42g
1/4teaspoonsalt
3.5ozdark chocolate bar, chopped100g (I used 72 % Dark Chocolate form Ghiradelli)
1cupmacadamia nuts .135g
Prep Time
15minutes
Cook Time
25 minutes
Servings
people
Ingredients
1/2cupunsalted butter melted113g
1cupbrown sugar200g
2eggs.
1teaspoonvanilla extract.
1/2cupall-purpose flour65g
1/2cupunsweetened cocoa powder .42g
1/4teaspoonsalt
3.5ozdark chocolate bar, chopped100g (I used 72 % Dark Chocolate form Ghiradelli)
1cupmacadamia nuts .135g
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preheat oven to 350F/180C and butter an 8×8-inch square baking pan and line the pan bottom with parchment paper.
Add the butter in a large, microwave-safe bowl and heat to melt, about 30 seconds to 1 minute. Add the sugar, eggs, vanilla extract, and whisk to combine. If you mix it well about 3 minutes with a hand mixer, the finish will be smoother and it will rise a little bit. That's how I did for this recipe.
Sift the cocoa powder into the bowl, and stir to combine.
Add the flour, salt, and stir to combine.
Add macadamia nuts and stir to combine.
Pour batter out into the prepared pan and smooth the top lightly with a spatula.
Lay chocolate chunks on top. You can lightly tap them down.
Bake for about 25 to 30 minutes. (Do a toothpick test just to make sure). Allow brownies to cool in pan on a wire rack for about 1 hour then cool it in the fridge for at least 2 hours before slicing. In that way, you can cut clean.
Leave a Reply