Chocolate-Macadamia Nut Brownies

Φεβρουάριος 17, 2015 in Αρθρα


Chocolate-Macadamia Nut Brownies

It’s that time of year filled with hearts, red flowers and chocolate. So I decided to make fudgey brownies for my sweetheart, (even though he is technically in another country to me at the moment for this Valentine’s Day but it’s the thought that counts I say). These brownies are more moist cake like than fudge-like, but I think if you take them out 5 minutes early, you will get more fudge-like texture if that is what you are after. They are not greasy, which tends to be a pet peeve of mine in brownies. They are decadent, and I just adore the nut texture on top of these. The recipe is taken and ever so slightly modified from an old cookbook I found called “Death By Chocolate” by Marcel Desaulniers, which has some incredible recipes inside. The nuts really add some batman-esque punch to this recipe. It’s so nice to have a crunch at the top of the chocolate. Chocolate & nuts, forever and ever. Happy Valentines’ Day to every single one of you out there, in a relationship or not!

Αναδημοσίευση απο :


akstampLevel of Difficulty: 2/5

Preparation Time: about 1 hour

Cooking Time: about 40 minutes

Makes about 16 brownies


56 grams unsalted butter

42 grams Mitsides All Purpose Flour

28 grams good quality cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

85 grams unsweetened chocolate (broken into small pieces – you really need to ensure you have unsweetened chocolate otherwise the brownies will be too sweet!)

56 grams semi-sweet chocolate (broken into small pieces)

3 eggs (room temperature)

227 grams caster sugar

1 teaspoon vanilla extract

56 grams sour cream

large sea salt flakes for sprinkling on top

227 grams unsalted macadamia nuts, roughly chopped


1. Preheat the oven to 170C. Butter and flour an 8 by 8 inch square pan.

2. Sift and mix together the dry ingredients (flour, salt, baking powder and cocoa) in a small bowl.


3. On a double boiler, gently melt the unsweetened chocolate, semi sweet chocolate and unsalted butter and set aside. (Remember if your double boiler is too hot it may cause the mixture to separate, so for this reason I like to start the melting process over the double boiler and then finish it off, off the heat.)

4. In a large bowl, with a hand held mixer, mix together on high speed the caster sugar, eggs and vanilla extract for about 1.5 minutes.

5. Then add the dry ingredients and mix for about 30 seconds.

6. Then add the melted chocolate and mix gently for about 20 seconds.

7. Then add about 1/3 of the macadamia nuts and stir them in.


8. Pour the mixture into the pan ensuring that the mixture goes into the corner. (Do this by using a spatula and ensuring that the batter gets pushed into the corners such that there might even appear to be a dip in the middle of the pan.

9. Then sprinkle the remaining macadamia nuts on top of the mixture.

10. Bake for 40 minutes. Let cool in the pan for about 15 minutes and slice into 16 pieces. Sprinkle large flakes of sea salt on top of the brownies to taste. (Just a couple of crumpled flakes per brownie tastes good in my opinion!) (Also, if you are after a fudge-like texture, you can try to take them out 5 minutes earlier!)