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.
How To make White Chocolate and Macadamia Nut Brownies's Videos
Ultimate Gooey Brownie with Caramelised Choc and Macadamias. Plus its GLUTEN FREE | Cupcake Jemma
This is Sally's all time favourite brownie and it just happens to be Gluten Free. It's made using ground Almonds instead of flour which gives the Brownie the most amazingly fudgey gooey texture. You can add any chocolate chips or nuts to this brownie but we have gone for our faves - Caramelised White Chocolate (duh) and Macadamia Nuts which have a beautiful buttery flavour and texture. Our top tip with any brownie but specifically this one, is to chill it in the fridge overnight (or for a few hours) to help achieve the dream texture.
We can't wait to see how you get on so make sure to tag your Instagram posts with #cupcakejemma so we can see and share and marvel!
See below for full list of ingredients. If you want to get your hands on a printable/downloadable recipe complete with ingredients, instructions and photos then join our Bake Club where you can get one of these EVERY WEEK!
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To make Caramelised White Choc...
Microwave version:
Oven version:
For a 9 Brownie (as in vid!) --- see below for an 8
Preheat Oven to 165C fan assisted (185C non fan)
280g Dark Chocolate
280g Unsalted Butter
250g Caster Sugar
3 Whole Eggs
160g Ground Almonds
40g Cocoa Powder
½ tsp Sea Salt
½ tsp of Vanilla
100g Macadamia Nuts
200g Caramelised White Chocolate
For an 8 Brownie
Preheat Oven to 165C fan assisted (185C non fan)
190 Dark Chocolate
190g Unsalted Butter
170g Caster Sugar
2 Whole Eggs
110g Ground Almonds
30g Cocoa Powder
1/4 tsp Sea Salt
1/4 tsp of Vanilla
65g Macadamia Nuts
140g Caramelised White Chocolate
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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 & white Chocolate Blondies | EG13 Ep49
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Fudgy Chocolate Brownies Recipe
This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
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White Chocolate Macadamia Nut Blondies
Macadamia Nuts and White Chocolate goes together great in these blondies, they're good!
Ingredients
8 ounces butter, room temperature (2 sticks)
1 1/2 cups light brown sugar
2 eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted
Toast your macadamia nuts in a 325F oven for 13 minutes if you like.
Mix your butter and brown sugar.
Add your eggs and vanilla and mix.
Add your baking powder.
I sifted the flour then add in slowly to mixer.
Stir in chips and nuts.
Put into a greased 8 X 8 pan.
Bake @ 350F about 30 minutes
Allow to cool to room temperature
Thank you for watching!
#michaelshomecooking #Blondies #WhiteChocolateMacadamiaNutBlondies