Chocolate Macadamia Brownies

This Chocolate Macadamia Brownies recipe takes the deliciously rich and fudgy treat we all know and love – and sprinkles through some Aussie goodness in the form of macadamia nuts.

Jump to:

• Ingredient notes
• How to make Chocolate Macadamia Brownies
• Storage
• More chocolate goodness
• Chocolate Macadamia Brownies Recipe

Ingredient notes

You'll need three forms of chocolate for this recipe:

• cocoa powder ("baking cocoa" or sometimes labelled natural/unsweetened)
• milk or dark chocolate (I use Cadbury block chocolate)
• baking choc chips (the type that holds their shape under heat – milk or dark, your choice).

You'll also need salted Macadamia Nuts. Go for Australian-grown! Macadamia Nuts are native to Australia and you can find more macadamia recipes in my Australian Native ingredients recipe collection.

The other ingredients are fairly standard baking ingredients, as pictured below. The full list of ingredients and quantities is in the recipe card at the end of this post.

How to make Chocolate Macadamia Brownies

Brownies are baked in a slice tin (about 27 x 17cm). Prepare the tin by lining with baking paper, leaving excess on the sides to lift out the slice once cooked. It's baked at 180 degrees celsius/355 degrees fahrenheit (fan-forced) – pre-heat the oven, too.

Start by sifting the flour, cocoa, baking powder and salt into a mixing bowl. Next, melt the butter, chocolate and oil in a saucepan over low-medium heat.

TIP: Stir with a whisk to combine more easily. Don't allow to boil.

Allow the mixture to cool for 10 minutes before adding to the mixing bowl containing the dry ingredients (see image 1). Stir until combined.

Add the sugar, eggs and vanilla extract (see image 2), and stir again until combined. Add choc chips and macadamia nuts (see image 3) and stir until distributed evenly throughout the mixture.

TIP: When combining ingredients, stir until just combined – don't over-stir.

Pour the mixture into the slice tin (see image 4). Bake for 25-30 minutes (or until the edges appear firm and are slightly pulling away from the tin and the top is matte and a little crackly looking).

Let cool in tin. Remove the slice from the tin using overhanging paper. Cut into 15 squares.

Storage

Store your Choc Macadamia Brownies in an airtight container at room temperature for up to 5 days. You can freeze brownies for up to 3 months.

More chocolate goodness

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