Tuesday, February 08, 2011

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


Blogger Meg Luby said...

these look so lovely! yummm, i love a crunch in a gooey brownie. thanks for sharing :)
@ http://www.clutzycooking.blogspot.com
@ http://www.myscribblednotebook.blogspot.com

9/2/11 5:21 am  
Anonymous Anonymous said...

Is the dark chocolate flavour recongnisable? I am not a dark chocolate fan so was just wondering if I could substitute to milk chocolate and still get the same results.

10/2/11 10:31 am  
Anonymous Simone said...

I made this recipe today and all I can say is OMG!! They are sooo delicious and such an easy recipe to make. I have been looking for a good brownie recipe for a while and I will be looking no more. Thank you for the recipe. The best bit of all was it looked exactly like the picture.

10/2/11 4:50 pm  
Blogger Amanda and Debbie said...

To the person who asked about the dark chocolate flavour: For some people who don't eat dark chocolate on its own, this brownie is fine; for others, it is a bit 'too dark'. The brownies should still turn out well if all milk chocolate is used, but we suggest you try using 100 grams of milk chocolate and 100 grams of dark chocolate unless your dislike of dark chocolate is very strong.

11/2/11 12:03 pm  
Blogger Unknown said...

can i use almond nuts instead? if so, are there any changes to the recipe? Thanks!

11/2/11 6:30 pm  
Blogger SuzyEats said...

Love the pics these looks so tasty. -Suzy

17/2/11 10:08 am  
Blogger Unknown said...

why hello! any chocolate immediately grabs my attention....delicious

21/2/11 1:10 pm  
Anonymous Anonymous said...

These brownies turned out exactly like the picture and were irresistable. This recipe is an absolute keeper! Thank you!

22/2/11 10:46 pm  
Anonymous Anonymous said...

I made these yesterday and they were FABULOUS. The only thing was that the top crust crumbled and sort of broke apart. Apart from that, They were amazing.

6/3/11 7:16 pm  
Anonymous Anonymous said...

I dont often make brownies because i find they do not turn out so great for me...however these ones are perfect!! The step by step pictures were such a help as i do not bake to often and panicked a little after adding the sugar :P Thankyou for another winning recipe :)

7/3/11 1:16 am  
Anonymous Wendy said...

The foil around the pan is just brilliant. This is the first time I have made brownies that worked. Lovely fudgey centre. It inspired me to also make the 'Blondies' on your website - also a great success!

11/3/11 11:54 am  
Anonymous Anonymous said...

Ladies, another fantastic recipe especially since it was so simple to follow. My family loved it eventhough they weren't big chocolate fans. They are now converts. Thank you once again and keep those recipes coming!

12/3/11 4:18 pm  
Anonymous Chelle said...

I made these last night as "cupcakes" and they turned out Fab......Thanks again I look forward to your next update. You site has encouraged me back to cooking/baking with your fantastic recipes, I have used so many of them.

15/3/11 11:59 am  
Anonymous Mem said...

Thanks for the recipe. I made this today but doubled the recipe and used 2 blocks of Cadbury Macadamia Chocolate as Macadamia's are expensive here at the moment.

I would suggest to people if you are cooking this with Milk Chocolate to add some cocoa as you can't taste the chocolate that much.

@ Chelle - I was thinking of making them as cupcakes lol. Glad they worked for you as I'm deff going to try that next time.

20/3/11 5:52 pm  
Anonymous Holly Lanagan said...

This recipe has become a staple in our household. It's quick, easy and delicious. As always, I substitute milk for dark chocolate with a tasty end result. I particularly love the fine, flaky chocolate layer that develops on the top. These brownies are typically consumed within a day of being baked however I note that they do dry out after being stored for a day or two. I actually prefer this consistency as it's firmer. You really can't go wrong with this recipe. Thanks Amanda and Debbie.

12/6/11 2:58 pm  
Anonymous Anonymous said...

Will this work the same with white chocolate? I like the combination on white chocolate and macadamia nuts! :)

20/6/11 7:23 pm  
Blogger Amanda and Debbie said...

You could use our White Chocolate and Macadamia Blondie recipe.

22/6/11 10:21 am  
Anonymous Anonymous said...

I just made these brownies, but they came out very thing and didnt rise at all. Any suggestions as to what i Can do to prevent this?

24/6/11 5:44 pm  
Anonymous Monique said...

Great recipe, just put a batch in the oven and I made a batch a few weeks ago and everyone loved them. This time I put in chopped up milky bar chocolate as well as chopped up crunchie bar and the macadamias. Pretty much a chocoholics dream!

This is probably the best brownie recipe that I have tried, will not be looking for another one :)

10/7/11 3:02 pm  
Blogger Claudia said...

Best brownie recipe. Ever. Thank you so much for another (new) favourite!

7/1/12 10:07 pm  
Anonymous Anonymous said...

Made this yesterday! My hubby ate 3 when it cooled down. So yummy and moist!
This is my to go to Brownie Recipe! Thank you

26/4/12 2:06 pm  
Anonymous Anonymous said...

Very easy to make. Omitted the nuts. It was soooo....good. My 5 year old can't get enough of them. Will definitely make again. Thanks for the great recipe.

2/4/13 3:01 pm  
Anonymous Anonymous said...

This recipe is delicious! Thank you for sharing!

6/10/13 7:06 pm  
Blogger Lurv2Cook said...

Awesome. Slight gooey texture that melts in your mouth. Not too sweet that it makes you sick.
You girls are the best! Thank you for sharing your wonderful talent!

22/7/17 5:27 pm  

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