White Chocolate & Macadamia Nut Brownies

Say hello to the most delicious White Chocolate & Macadamia Nut Brownies.. classic chocolate brownies with big chunks of creamy chocolate and nuts!

5 from 1 vote

Print Pin

Course: Brownie/Slice, Dessert

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 207kcal

Cost: $10

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.

RECIPE NOTES & TIPS:

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.