Rich and decadent White Chocolate & Macadamia Nut Brownies make the most delicious treat, and yet they're so easy and quick to whip up... one bowl and 5 minutes of prep time!
Serve this rich brownie for morning or afternoon tea, or add a scoop of vanilla ice cream on top for a slightly sinful dessert! These fudgy brownies, loaded with chunks of creamy white chocolate and crunchy macadamias throughout, are guaranteed to satisfy your sweet chocolate cravings!
Taking my classic brownie recipe to another level, this one-bowl recipe takes only 5 minutes to prepare, and most of the ingredients are basic baking staples that you may already have on hand.
What I LOVE about brownies is how easy it is to adapt the recipe to suit your individual taste or craving! It's the chunks of white chocolate and chopped macadamia nuts in each bite that make this brownie a 'must try'!
Using a basic brownie recipe, there's a favourite for everyone - even gluten-free! Recently, I've also been going between rich Espresso brownies, divine Biscoff brownies, and Snickers brownies for BIG, BOLD chocolate hits!
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Why You're Going To Love This Recipe
We all love a quick and easy recipe, and these white chocolate macadamia nut brownies tick the box, being mixed and baked in just over half an hour!
- Easy recipe - taking just 5 minutes to prepare, white chocolate brownies are made in just 1 bowl!
- White chocolate chunks with creamy, nutty macadamias complement each other and add to the ultimate flavour of this brownie dessert slice.
- Versatile - you can enjoy this brownie for morning or afternoon tea, or warm it up and add a scoop of vanilla ice cream or a dollop of cream for a heavenly dessert!
- Freezer-friendly - freeze any leftover brownies (if there are any!) for whenever you need a quick dessert on hand or a serious chocolate fix!
- Conventional and Thermomix - I've included both methods in the recipe card at the end of the post.
What You Need
Grab a packet of macadamia nuts and some white chocolate on your next supermarket trip - I'm sure you'll have all the other baking ingredients already!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - you can use either salted butter or unsalted butter in this recipe.
- Caster sugar - also known as superfine sugar, caster sugar dissolves easily when mixed with melted butter and cocoa powder.
- Cocoa powder - sifted. Use a quality baking cocoa powder such as Cadbury or Nestle for the best rich chocolate flavour.
- Vanilla extract - or vanilla bean paste.
- Eggs - large (approx 50-60g). Have your eggs at room temperature for baking.
- Plain flour - sifted. Also known as all-purpose flour.
- White chocolate - chopped into chunks. Alternatively, you could use white chocolate chips.
- Macadamia nuts - roughly chopped.
Equipment Required
- 20 cm square baking tin - or similar, lined with baking paper.
- Knife - to chop the macadamia nuts and white chocolate into chunks.
- Large microwave-safe bowl and utensils.
- Microwave or stove-top and oven.
Step By Step Instructions
White chocolate brownies with macadamias ....slightly warmed with a little cream or ice cream, now this is my ultimate chocolate indulgence, perfect for the taste buds!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt Butter
Preheat oven to 160 degrees Celsius (fan-forced) and line a 20cm square tin with baking paper. Set this aside.
Place the butter into a large mixing bowl and microwave for 1 minute.
Step 2 - Mix Sugar And Cocoa Powder With Butter
Add the caster sugar and sifted cocoa powder and stir.
Heat the large bowl in the microwave on 30-second bursts (50% power) until the caster sugar has dissolved and the ingredients are combined - stirring each time. Allow to cool slightly.
Step 2 - Add Eggs And Vanilla Extract
Once the mixture has cooled a little, add the 2 tsp vanilla extract and eggs and whisk until combined.
Step 3 - Add Sifted Flour
Sift the plain flour into the bowl and gently fold this through. Mix until just combined - do not overmix the batter!
Step 4 - Add White Chocolate And Macadamias
Finally, gently mix the chunks of white chocolate and the roughly chopped buttery macadamias through the rich dark chocolate brownie mixture.
Pour batter into the prepared pan and bake for 25-30 minutes or until cooked through. See tips.
Once baked, leave white chocolate macadamia nut brownies until completely cool before removing from the tin.
Expert Tips
My perfect brownie is a little flaky on top, yet still really moist and fudgy inside! I've included a few little tips below to make your brownie just how you like it, too!
- Line your tin with baking paper/parchment paper. This will make it so much easier to remove them from the tin later. Allow the edges to overhang slightly for ease.
- Cocoa powder - whatever type you use, make sure it’s a good quality one! Dutch-processed cocoa powder lends a deep, smooth flavour and is recommended, but natural cocoa powder works, too, if that’s what you have on hand.
- Add a little salt to bring out the chocolate flavour and balance the sweetness.
- Sift both the cocoa powder and the plain flour to avoid any lumps!
- Don’t overmix the batter once the dry ingredients have been added. Overbeating will add air, which will produce cakey brownies rather than brownies with a perfect fudgy texture.
- Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven, so it’s best to remove them when they are slightly under rather than overcooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready.
- For gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies - they make the best dessert brownies!
- For fudgy/moist brownies, cook for 30 minutes and test with a toothpick, it should come out with less thick mixture on it. The top should be flaky and set and the sides will have begun to shrink away from the tin. The centre will still be gooey.
- Cool before cutting - allow the brownies to cool in the tin before cutting them. You will have neater slices if they are cut at room temperature too.
- Serve white chocolate brownies with macadamias on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream or pour a little thick cream over for the ultimate chocolate dessert!
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Freezing - allow the white chocolate brownies to cool to room temperature first and either leave the slab whole or slice them into individual serves (if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until warmed through.
FAQ's
Yes, definitely sift both the cocoa powder and the plain flour! You want to avoid any lumps in the brownie mixture, and also avoid overmixing by trying to remove any lumps - it's much better to sift first!
Dutch-processed cocoa powder means that the cocoa beans have gone through a wash process, which lessens their acidity, making the cocoa powder smoother, darker and more intense in flavour than natural cocoa powder, and therefore preferable to use in brownie recipes.
However, natural cocoa powder works well in this recipe as well and is suitable to use if that’s what you have on hand.
Generally, if you like your brownie slightly gooey, then shorten the baking time, keeping an eye on it and testing from the 25-minute mark.
For a more fudgy brownie, generally bake for around 20-35 minutes.
See expert tips above.
Related Recipes
Why not check out my best brownie and blondie recipe collection to find your favourite?! I guarantee there's a brownie for every taste and occasion!
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White Chocolate Brownies with Macadamias
Ingredients
- 150 g butter if using unsalted butter, add a pinch of salt to the batter
- 275 g (1 ¼cups) caster sugar
- 75 g (¾ cup) cocoa powder sifted
- 2 tsp vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 75 g (½ cup) plain flour sifted
- 150 g white chocolate chopped into chunks
- 100 g macadamias roughly chopped
Instructions
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.If using a Thermomix: Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and sifted cocoa powder and stir.Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time.If using a Thermomix: Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
- Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix: Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Sift the plain flour into the bowl and gently fold through along with the white chocolate and the macadamias. If using a Thermomix: Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat. Add the white chocolate and macadamias and stir through with the spatula.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through.
- Leave in the tin to cool completely.
Notes
- Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
- Cocoa powder - whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
- Add a little salt to bring out the chocolate flavour and balance the sweetness.
- Sift the cocoa and plain flour to avoid any lumps in the mixture.
- Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
- Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under, rather than overcooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
- For gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
- For fudgy/moist brownies, cook for 30 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set.
- Cool before cutting - allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
- Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
- Freezing - allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.
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