White Chocolate and Macadamia Brownies

White Chocolate Macadamia Brownies are the perfect indulgence for those seeking a delightful combination of flavors. Made with premium white chocolate chunks and crunchy macadamia nuts, these brownies offer a unique twist on a classic treat. Each bite delivers a rich and decadent experience, with the sweetness of the white chocolate beautifully complementing the buttery flavor of the macadamia nuts. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, these brownies are sure to satisfy your sweet cravings.

What is the difference between a white chocolate brownie and a blondie?

The main difference between the two is that blondies are made without chocolate unless you choose to throw in a few chips or chunks. Blondies use brown sugar and vanilla extract to get their flavour while white chocolate brownies require melted white chocolate in the batter for that rich fudgy like brownie taste. The texture between the two are also quite different, even though they both have chewy textures I find blondies to have a much lighter and softer taste.

Baking Tips:

• White Chocolate: For the melted chocolate in the batter, I highly recommend using good quality white cooking chocolate for the best results and taste, you can still use white chocolate chips but I find the quality isn’t as good.

• Macadamias: The macadamias are optional, so if you don’t want them in your brownies you can just skip this step.

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White Chocolate And Macadamia Brownies

Yield: 9-16 Squares

Author: Chloe Sims

Prep time: 15 MinCook time: 42 MinTotal time: 57 Min

Perfect indulgence for those seeking a delightful combination of flavors.

Ingredients

White Chocolate And Macadamia Brownies

• 140g Unsalted Butter
• 170g White Chocolate
• 250g Granulated White Sugar
• 2 Eggs
• 1 Egg Yolk
• 1 Tsp Vanilla Extract
• 220g Plain Flour
• 1/4 Tsp Salt
• 1/4 Tsp Baking Powder
• 170g White Chocolate Chips
• 100g Chopped Macadamias

Instructions

White Chocolate And Macadamia Brownies

1. Preheat the oven to 165°C. Grease and line an 8-inch square pan with parchment paper.
2. In a small microwaveable bowl, place the white chocolate and butter in. Microwave in 30 second bursts (Stirring in-between) until fully melted and combined.
3. In a separate large bowl, whisk together the sugar, eggs, egg yolk and vanilla until pale yellow.
4. Mix in the chocolate mixture until well combined.
5. Fold in the flour, baking powder and salt until just combined.
6. Fold in the white chocolate chips and macadamias until evenly combined.
7. Pour into your prepared pan and evenly spread with a spatula.
8. Bake for 40-42 minutes or until golden (Insert a wooden skewer to the center of the brownie, if it comes out with a few crumbs on the end then it is ready. While the brownie cools it will keep cooking)
9. Allow to cool then cut into as many pieces as you like.
10. Enjoy!

Notes

White Chocolate: For the melted chocolate in the batter, I highly recommend using good quality white cooking chocolate for the best results and taste, you can still use white chocolate chips but I find the quality isn’t as good.

Macadamias: The macadamias are optional, so if you don’t want them in your brownies you can just skip this step.

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