Josh's White Chocolate Macadamia Nut Brownies
Submitted by tomatolo
White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
125 minThese aren’t blondies pretending to be brownies. Eight ounces of real white chocolate melted with butter goes into the batter, plus another 3 ounces melted into a cream sauce drizzled on top. Macadamia nuts add their signature buttery crunch throughout.
Beating the eggs and sugar until thick and pale for a full 90 seconds is what gives these brownies their structure. That airy egg foam lightens the dense white chocolate batter so the finished bars have a slightly chewy center with a thin, crackly top.
Mix the flour in just until moist. Over-mixing at this stage toughens the brownies and turns them cakey instead of fudgy.
Chef Tips
- Use a double boiler for melting the white chocolate. It scorches and seizes faster than dark chocolate, and there’s no recovering from burnt white chocolate.
- Room temperature eggs beat to a greater volume than cold eggs. Take them out of the fridge 30 minutes before you start.
- Cool for a full hour before cutting. White chocolate brownies are soft and gooey when warm and will smear instead of slice.
- Drizzle the sauce with a squeeze bottle for clean, professional-looking lines. A spoon works too, but it’s less precise.
Variations
- Fold in dried cranberries with the macadamia nuts for a tart contrast to the sweet white chocolate.
- Use toasted hazelnuts instead of macadamias for a different nutty flavor.
- Add a pinch of flaky sea salt on top while the sauce is still wet for a sweet-salty finish.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Grease an 8×10×2 inch baking pan.
Melt the butter in a double boiler; add the white chocolate and melt completely.
In a separate bowl, beat the eggs and salt until frothy.
Add the sugar, and beat until thick and pale, about 90 seconds.
Scrape down the sides. Add the chocolate mixture to the egg mixture and beat for five seconds.
Add the flour and mix until just moist. Fold in the nuts with a spatula and pour into the prepared pan.
Place in the oven and bake for 40 minutes. Let cool for 1 hour.
To serve, drizzle the top with the sauce.
The sauce in a double boiler, gently melt the white chocolate.
Add the cream and butter and cook briefly until smooth.
Let cool a little. Either spoon over brownies, or use a squeeze bottle to sauce the brownies.
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