How To make White Chocolate and Macadamia Nut Brownies
2/3 c Macadamia nuts
1 c Flour -- plus 2 tbsp.
3/4 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter
1/2 c Sugar
2 tb Water
9 oz White chocolate
2 lg Eggs
1 t Vanilla extract
Recipe by: the California Culinary Academy
1. Preheat oven to 325 degrees F. If macadamia nuts
are salted, blanch in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and chop. 2. Combine flour, baking powder, and salt. Set aside.
3. Place butter, sugar, and water in a medium saucepan
over low heat. Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (1/4-inch to 1/2-inch) chips. 4. When butter has melted, remove from heat, add the 6
ounces white chocolate chunks and stir until chocolate melts. 5. Beat in eggs and vanilla. Stir in flour mixture
until just blended. Stir in the 3 ounces of white chocolate chips and the nuts. 6. Spread batter in a greased 8- or 9-inch square
baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares. * Timesaver Tip: Brownie batter can be made ahead and frozen before baking. Line an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan and wrap tightly. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees F oven until skewer inserted in center
comes out clean (40 to 50 minutes). Microwave Version: Chocolate may be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar and water and continue with step 5.
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White Chocolate Macadamia Nut Blondies - Pretty Little Bakers
Let's be honest, the salty macadamia nut and the sweet white chocolate chip makes for the absolute perfect combo, and when you put them together in a blondie, it's a total game-changer!
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Macadamia & Cherry Brownies | Sundaebake
Macadamia & Cherry Brownies
Recipe
200g butter
180g white chocolate
180g dark chocolate
200ml maple syrup
4 eggs
100g plain flour
100g cocoa
1 teaspoon baking powder
100g macadamia nuts
150g glacé cherries
1. Preheat the oven to 170°C. Line a 20cm square tin.
2. Roughly chop the white chocolate and place on a tray. Put the tray of white chocolate into the freezer until needed. By freezing the chocolate it helps the chocolate from melting completely while the brownie bakes.
3. Melt the butter and dark chocolate in a small saucepan until smooth. Remove from the heat and cool, then mix in the maple syrup and eggs mix well. Add in the flour, cocoa and baking powder mix well. Fold through the nuts, white chocolate and cherries.
4. Pour the brownie mixture into the prepared tin and bake for 20 minutes. Cool for at least 1 hour before slicing.
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Gluten Free Blondies - Almond Flour Blonde Brownies with White Chocolate and Macadamia Nuts!
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Almond flour blondies made with brown butter, toasted macadamias, and creamy white chocolate chunks. These gluten-free blondies are so decadent!
Ingredients:
1½ cup light brown sugar - packed
¾ cup salted butter - 1 ½ sticks; cubed
2 large eggs - room temperature
1½ tsp pure vanilla extract - (check label to ensure it's gluten free)
2 cups super-fine almond flour - (see note)
4 oz white chocolate - chopped; divided
¾ cup roasted macadamia nuts - optional (see note)
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Chocolate Macadamia Nut Brownies
Chocolate Macadamia Nut Brownies are irresistable. The flavor is intensified by toasting the nuts before adding them into the batter. An easy recipe, too!
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1 MINUTE Keto White Chocolate Chip Macadamia Nut Cookie
This 1 Minute Keto White Chocolate Chip Macadamia Nut Cookie Recipe is one of THE BEST quick and easy keto recipes you can make! It's a cookie that is so soft & chewy, it's perfectly sweetened, and it tastes anything but low carb. Plus, portion control is built right into this keto friendly recipe, since it only makes one cookie. So, you don't have to worry about having 15 cookies around the house, and overeating on them.
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Things I used to make this keto cookie:
Keto White Chocolate Chips:
Macadamia Nuts:
Almond Flour:
Confectioners Swerve:
Cheap Food Scale:
My Food Scale:
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Nutritional Info (This makes a BIG COOKIE feel free to make 2 cookies):
425 Calories
36g Fat
5g NET CARBS
13g Protein