Macadamia Brownie Recipe

These soft, moist brownies contain chunky macadamia nut pieces. If you'd prefer plain brownies, the nuts can be omitted. To serve as a dessert, we warm the brownies and top them with ice cream and chocolate sauce.

We tested this recipe using a dark-coloured, non-stick baking pan and found that the edges of the brownie overcooked before the centre was ready. So, we cover the sides of the pan with aluminium foil to help prevent the edges of the brownie from overcooking. This step is not necessary if you are using a light-coloured pan. If you are using a lightweight, light-coloured baking pan you may need to increase the baking time slightly.

Preparation time: about 25 minutes (excludes baking and cooling times)

Make 16 squares (each about 4.5cm by 4.5cm by 2.5cm).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

125g butter (we use salted butter)
200g dark chocolate (we used a chocolate with about 45 percent cocoa solids)
220g (1 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
160g (1 cup plus 1 tablespoon) plain flour
100g (2/3 cup) macadamia nut halves

Preheat oven to 170 degrees Celsius (150 degrees Celsius if you are using a fan-forced oven and are unable to turn the fan off). Adjust the oven rack to the lower half of the oven so the top of the pan is close to the centre of the oven (not necessary for a fan-forced oven).

You will need a square cake pan with a base side measurement of about 18.5cm and a top side measurement of about 20cm. Cover sides of pan with strips of aluminium foil, pressing the foil to conform to the shape of the pan.


Grease foil and base of pan and line pan with baking paper. The paper can be used as handles to lift the brownie out of the pan. © exclusivelyfood.com.au

Place butter and chocolate in a large, heavy-based saucepan over very low heat, stirring frequently. When butter and chocolate have just melted, remove pan from the heat.

Stir sugar and vanilla into chocolate mixture.

Add eggs to chocolate mixture and stir until well combined.

Add flour and macadamia nuts to chocolate mixture and stir ingredients together until just combined (don't overmix).

Transfer batter to prepared pan and spread evenly with a spatula or the back of a spoon.

Bake for about 35 to 45 minutes. A toothpick inserted into the centre of the brownie
should come out with a thin chocolate-coloured coating (not runny batter) attached.

The longer you bake the brownie, the drier and more cake-like it will be. It is normal for the cooked brownie to have a thin flaky crust on top. Allow brownie to cool in pan on wire rack.

When cooled, lift the brownie from the pan using the baking paper as handles.

Cut brownie into squares to serve, or store (uncut) in an airtight container until required. We refrigerate the brownie if the weather is hot or if we have made it more than a few days in advance. Bring back to room temperature before serving, or serve straight from the refrigerator if you prefer brownies with a firmer texture. The brownies could be dusted with icing sugar or cocoa before serving, if desired. Brownies are suitable to freeze.

During development of this recipe, we baked the brownie in two different pans. The photo below shows a piece from a brownie baked in a dark-coloured non-stick pan (left) and in a lightweight, silver-coloured, tin-plated pan (right). The brownie on the right is undercooked and gooey although baking times were the same. No nuts are visible on the cut surface of the brownie on the right, but both brownies contained macadamia nuts. © www.exclusivelyfood.com.au