Easy to make, dark and delicious macadamia nut brownies. They’re not overly sweet and the macadamias give a lovely crunch. If you can stop yourself from eating them straight away, they not only keep well, but improve with age.
Fortune shines! This is my second Sweet & Simple bake and it’s another chocolate one. So I didn’t have to think twice. Not that there was much thinking to be done; I really enjoyed participating in the last one. It’s fun and interesting to see the same thing baked by many and to discover how varied the results are.
I’ve wanted to make brownies with macadamia nuts for some time now and as I prefer not to have my cakes too sweet, this presented an ideal opportunity to swap the white chocolate in the original recipe for macadamia nuts. I cut the quantity by a third from the original recipe as even for me this was rather a lot of brownies to munch my way though (or so I thought).
Head over to Sweet & Simple Bakes for the real deal.
Macadamia Nut Brownies
I used my one pan brownie method to make the macadamia brownies. It’s much easier than other methods and it requires a lot less in the way of washing up. A saucepan and a wooden spoon is all you need. Well and a tin to cook them in.
There’s a fine line between a raw brownie and an over baked dry one. Minutes matter, so do check after the first 20 minutes. The top should have a crust all over it and it shouldn’t be gooey when you touch it. But you do want to see a bit of a wobble when you shake the tin.
Despite the warning Maria gave about this, I did slightly overcook my brownies, By about three minutes I reckon. So they were not as squidgy as I would ideally have liked. However, they were moist and tasty and not too sweet. They also had a delicious macadamia crunch.
They’re fantastic keepers and taste better with each day that passes. One week on and I’m still eating them. My chief taster succumbed to the flu and I was unable to tempt him. I now regret my decision not to make the full quantity. Because these super macadamia nut brownies are just so good and it was an ideal opportunity to put some by in the freezer. Hey ho, you live and learn.
By the way, eat these brownies warm with ice cream for a truly scrumptious dessert. Oh but I do love a dark and squidgy brownie.
As a bit more time has now passed since originally writing this post, I’m just doing a quick update. Things got a bit dramatic with my chief taster being rushed off to hospital at midnight in an ambulance. Turns out he had the dreaded swine flu which then developed into pneumonia.
He did get to taste one of the macadamia nut brownies before being rushed off, but I’m not sure his mind was really on it. My concern for his welfare hopefully explains my lack of recent posts.
Tomorrow, I’m off on my Schumacher bread making course, which is why I’ve posted this a day or two earlier than the official posting date.
Other Brownie Recipes You Might Like
- Black velvet cheesecake swirl brownies
- Chocolate fudge brownies – the original
- Marmite brownies
- Mincemeat brownies
- Rose & cardamom brownies
- Spicy orange brownies
- Triple chocolate almond brownies (gluten free)
For a complete rundown of my many brownie recipes, just click on the link.
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Thanks for visiting Tin and Thyme. If you make these macadamia nut brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Macadamia Nut Brownies – The Recipe
- 200 g dark chocolate (I used 70% cocoa solids)
- 200 g unsalted butter
- 4 large eggs (I used duck eggs)
- 180 g soft brown sugar
- 2 tsp vanilla extract
- 125 g spelt flour (I used 100g wholemeal & 25g white)
- 1 pinch sea or rock salt
- 100 g macadamia nuts - roughly chopped
- 1 tsp icing sugar
- Melt the chocolate with the butter in a large pan over a low heat. Leave to cool slightly. You can then prepare the rest of your ingredients whilst waiting.
- Beat in the eggs, sugar and vanilla extract.
- Sieve in the flour and salt and stir until combined.
- Stir in the macadamia pieces.
- Scrape the mixture into a 20 cm sq (9") silicone cake mould or lined tin. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 20 minutes. The top needs to have a light crust on it, but still have a bit of a wobble when you shake it.
- Allow to cool a little then sprinkle the top with icing sugar and cut into 16 squares.