If you're looking for a fudgy, rich, and totally irresistible treat, these White Chocolate Macadamia Nut Brownies are the answer. With chunks of creamy white chocolate and buttery macadamias tucked inside a gooey chocolate brownie base, they're the ultimate indulgence. Perfect for bake sales, lunchbox treats, or served warm with ice cream for dessert.
Love easy chocolate slices? You'll also love my no-bake Chocolate Hedgehog Slice and Chocolate Coconut Slice.
When it comes to brownies, there's a fine line between cakey and fudgy - and this recipe absolutely nails that rich, dense, fudgy centre with a crackly top. The addition of creamy white chocolate chunks and buttery macadamias gives these brownies a little extra crunch and sweetness that makes them stand out.
The best part? They come together in just 5 minutes of prep with simple pantry staples (plus those irresistible macadamias). If you've baked my Classic Chocolate Brownies, Snickers Brownies, or Boozy Baileys Brownies, you'll know how quick and easy baking brownies can be - and this version is a decadent twist that feels extra special.
They're also freezer-friendly, which means you can bake a batch and stash some away for later (if they last that long!).
Why You're Going To Love This Recipe
- Fudgy, gooey, and rich - everything a brownie should be.
- Quick & easy - just 5 minutes of prep, one bowl, and into the oven.
- Crowd-pleaser - perfect for morning teas, parties, or dessert.
- Freezer-friendly - bake once, enjoy now - and later.
- That flavour combo! - creamy white chocolate + buttery macadamias = heaven.
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Brownie Ingredients
A few notes on the key ingredients to help you get the best results:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - if using unsalted butter, add a pinch of salt to bring out the flavour and balance the sweetness.
- Cocoa powder - use a good quality Dutch-processed cocoa for a smoother, richer flavour.
- White chocolate - chop into chunky pieces so you get pockets of creamy chocolate in every bite. Alternatively, you can use white chocolate chips.
- Macadamias - roughly chop; they should still be chunky, so they add texture and crunch.
Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet:
Variations
- Gluten-Free - swap plain flour for a gluten-free all-purpose blend.
- Nut-Free - replace macadamias with extra white chocolate chunks or dried cranberries.
- Double Chocolate - add milk or dark chocolate chunks alongside the white chocolate.
- Festive Twist - stir through dried cranberries or freeze-dried raspberries with the macadamias.
How To Make White Chocolate & Macadamia Nut Brownies
My perfect brownie is a little flaky on top, yet still really moist and fudgy inside!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the butter for 1 minute in a large microwave-safe bowl.
- Add the sugar & sifted cocoa - microwave on 50% power (in 30-second bursts, stirring each time) until the sugar has dissolved and the ingredients are combined. Allow to cool slightly.
- Add vanilla & eggs - whisk until just combined (don't overbeat).
- Sift the flour into the bowl and gently fold it through until just combined.
- Fold in chocolate & nuts - gently stir these through until just combined.
- Bake - pour batter into the prepared pan and bake for 25-30 minutes, checking from 20 minutes onwards. Cool completely before slicing into squares.
Recipe Tips
- Always line your tin with baking paper for easy removal.
- Don't overmix once flour is added (overbeating = cakey brownies).
- Brownies will continue cooking once removed from the oven, so take them out when slightly underdone for fudgier results. Start checking at the 20-minute mark (all ovens differ).
- For gooey brownies, bake for 25 minutes; for fudgier/moist brownies, bake closer to 30 minutes.
- Cool before slicing for neat edges.
- Serve plain, dusted with icing sugar, or warm with cream or ice cream.
- Storage - keep in an airtight container at room temperature for up to 4 days.
- Freezing - wrap in baking paper, place in an airtight container, and freeze up to 3 months. Thaw at room temperature before serving.
White Chocolate & Macadamia Nut Brownies FAQs
Yes, sift both the cocoa powder and the plain flour! You want to avoid any lumps in the brownie mix, and also avoid overmixing to remove any lumps - it's much better to sift first!
Yes! Almonds, pecans, or hazelnuts also work beautifully.
Brownies can be a little sneaky because they keep cooking even after you've taken them out of the oven. Start checking from the 20-minute mark, then test again every 5 minutes until they're just how you like them. Insert a skewer into the centre - if it comes out with thick, sticky crumbs (but not wet batter), they're ready for that gooey, melt-in-the-middle texture. Leave them in for closer to 30 minutes if you prefer a firmer, fudgier brownie with a set top.
More Brownie Recipes
Why not check out my best brownie and blondie recipes to find your favourite?! Guaranteed there's a brownie for every taste and occasion!
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White Chocolate & Macadamia Nut Brownies
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 teaspoon 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
- Always line your tin with baking paper for easy removal.
- Sift the cocoa and plain flour to avoid any lumps in the mixture.
- Don't overmix once flour is added (overbeating = cakey brownies).
- Brownies will continue cooking once removed from the oven, so take them out when slightly underdone for fudgier results. Start checking at the 20-minute mark (all ovens differ).
- For gooey brownies, bake for 25 minutes; for fudgier/moist brownies, bake closer to 30 minutes.
- Cool before slicing - allow brownie to cool in the tin, and cut at room temperature for neater slices.
- Serve plain, dusted with icing sugar, or warm with ice cream or cream.
- Storage - keep in an airtight container at room temp for up to 4 days.
- Freezing - wrap in baking paper, place in an airtight container, and freeze up to 3 months. Thaw at room temperature before serving, then reheat if serving warm.
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