Imagine sinking your teeth into a rich, fudgy brownie that combines the creamy sweetness of white chocolate with the buttery crunch of macadamia nuts. These aren't just any brownies - they're a luxurious dessert experience that will transform your ordinary baking routine into a gourmet adventure. Prepare to wow your friends, family, and your own taste buds with this irresistible recipe that takes the classic brownie to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 1 cup white chocolate, chopped
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup macadamia nuts, chopped
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter and chopped white chocolate together. Heat in 30-second intervals, stirring between each interval, until smooth and completely combined.
- Allow the butter and white chocolate mixture to cool slightly, then whisk in the sugar until well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- In a separate bowl, sift together the all-purpose flour and salt.
- Gradually fold the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 3/4 of the chopped macadamia nuts, reserving some for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining macadamia nuts over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, use the parchment paper to lift the brownies out of the pan, and cut into 16 even squares.
- For best flavor and texture, store the brownies in an airtight container at room temperature for up to 3 days.
Tips
- Use high-quality white chocolate for the best flavor - avoid white chocolate chips, which often contain stabilizers.
- Make sure to melt the butter and white chocolate slowly and gently to prevent burning.
- Don't overmix the batter - this can lead to tough brownies. Mix just until ingredients are combined.
- For extra richness, toast the macadamia nuts lightly before adding them to the batter.
- Use parchment paper overhang for easy brownie removal and clean cutting.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- For an extra touch, drizzle melted white chocolate on top after cooling for a professional bakery look.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 26g
Saturated Fat: 13g
Cholesterol: 95mg
