Monday, 26 March 2012

Brownies with white chocolate and macadamia nuts

OK, so brownies are not Italian (or Welsh) but they are delicious and actually, all the Italians I have given these to have just loved them. The other thing they have going for them is that they are (dangerously) easy to make - some melting and a little light stirring is all that's required of you.

Brownie recipes seem to vary enormously, some fudgy, others more cakey, others solid and dense. I have tried lots but I always come back to this one; the brownies are sweet, moist and squidgy in the middle with a slightly crisp exterior.


110g butter
50g dark chocolate (70% cocoa solids)
2 eggs, beaten
100g granulated sugar
125g caster sugar
50g plain flour
1 teaspoon baking powder
pinch of salt
60g macadamia nuts, roughly chopped
60g white chocolate, roughly chopped

A baking tin, 17x26cm approx, greased and lined with greaseproof paper

Preheat oven to 180°C

Melt the butter and chocolate, either in a saucepan on a very low heat or in a microwave, on low.

When melted, take off the heat and stir in all the other ingredients, adding the nuts and white chocolate last.

Pour into tin and bake for 25-30 mins. The top should be pale brown and the centre springy. Don't overcook - it will firm up as it cools. I leave them to cool in the tin completely, otherwise they're very difficult to cut.


  1. Looks Luscious!

    Can't wait for the fabled Panacotta recipe to hit the blog!

    1. Well thank you. As for the panna cotta recipe - watch this space!

  2. These look exceptionally decadent.

    They remind me of a recipe on another blog called "slutty brownies" almost too naughty to be nice! Haha.

    The recipe is gorgeous and I adore the macadamia/white choc combo, will surely be baking these up soon!

    Hamilton x