Hawaiian Brownies {Chocolate + Macadamia Nuts}
Hawaiian Brownies {Chocolate + Macadamia Nuts} is a brownie recipe built around eggs, salt and vanilla extract. Plan on 24 Brownies (9X13-inch pan) and about 40 minutes.
- Yield 24 Brownies (9X13-inch pan)
- Ready in 40 minutes
- Prep 20 minutes
- Cook 20 minutes
Ingredients
Brownies
- 12 tablespoons ( 170 g ) salted butter , cubed
- 1 ¼ cups ( 265 g ) granulated sugar
- 4 ounces ( 113 g ) bittersweet chocolate , a heaping 1/2 cup
- 3 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup ( 142 g ) all-purpose flour
- ½ cup ( 60 g ) coarsely chopped dry roasted macadamia nuts
Fudge Topping
- 1 cup ( 170 g ) chopped bittersweet chocolate or chocolate chips
- ½ cup half and half or cream
- ½ cup ( 60 g ) coarsely chopped macadamia nuts
Instructions
- Preheat the oven to 350 degrees F. Set aside.
- In a medium saucepan or in a microwave-safe bowl, combine the butter, sugar, and 4 ounces chocolate. Melt over low heat (or microwave) until smooth, stirring often; don't let the mixture overheat. Let cool for a bit (lukewarm is fine, hot is not).
- Whisk in the eggs, salt and vanilla.
- Stir in the flour and macadamia nuts together until just combined.
- Spread the batter evenly in the pan. Bake for 20-25 minutes until set and a toothpick comes out clean or with a few moist crumbs (add time as necessary if they take longer to bake).
- Remove the pan from the oven and let the brownies cool completely.
- For the fudge topping, combine the 6 ounces chocolate and half and half (or cream) in a small saucepan or microwave-safe bowl. Heat over low heat, stirring constantly, until melted, smooth, and glossy.
- Set aside for the topping to cool completely, stirring often if you want to speed up the process and avoid a skin forming on the surface.
- When cool but still spreadable, use an offset spatula or knife to spread the topping evenly over the cooled brownies.
- Sprinkle macadamia nuts on top.
- Chill until ready to serve.
Cool the pan before you lift the squares.
