These luxurious white chocolate macadamia nut brownies offer a unique twist on the classic dessert. Unlike traditional dark chocolate versions, these rely on the creamy, vanilla-forward flavor of white chocolate to create a tender, cake-like crumb that is incredibly moist. The addition of chopped macadamia nuts provides a satisfying crunch and a rich, buttery contrast to the smooth chocolate batter. Topped with a simple, silky white chocolate sauce, they are the perfect indulgent treat for holiday gatherings, dessert tables, or a special weekend baking project. The combination of sweet and salty notes makes every bite irresistible.
White Chocolate Macadamia Nut Brownies-Emeril
Description
These luxurious white chocolate macadamia nut brownies offer a unique twist on the classic dessert. Unlike traditional dark chocolate versions, these rely on the creamy, vanilla-forward flavor of white chocolate to create a tender, cake-like crumb that is incredibly moist. The addition of chopped macadamia nuts provides a satisfying crunch and a rich, buttery contrast to the smooth chocolate batter. Topped with a simple, silky white chocolate sauce, they are the perfect indulgent treat for holiday gatherings, dessert tables, or a special weekend baking project. The combination of sweet and salty notes makes every bite irresistible.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (163ðC).
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Grease an 8x10x2 inch baking pan.
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Melt the 1/2 cup butter in a double boiler; add the 8 ounces of white chocolate and melt completely. Set aside to cool slightly.
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In a separate bowl, beat the eggs and salt until frothy.
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Add the sugar and vanilla, and beat until the mixture is thick and pale, about 90 seconds. Scrape down the sides of the bowl.
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Add the melted chocolate mixture to the egg mixture and beat for five seconds to combine.
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Add the flour and mix until just moist; do not overmix.
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Fold in the macadamia nuts with a spatula.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Let the brownies cool in the pan for 1 hour before cutting.
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To make the sauce: In a double boiler, gently melt the 3 oz white chocolate.
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Add the heavy cream and 1 tbsp butter, cooking briefly until smooth and glossy.
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Let the sauce cool slightly until it thickens enough to drizzle.
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Drizzle the sauce over the cooled brownies before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1257.1kcal
- % Daily Value *
- Total Fat 84.3g130%
- Saturated Fat 53.3g267%
- Cholesterol 90.5mg31%
- Sodium 258.9mg11%
- Total Carbohydrate 118.0g40%
- Dietary Fiber 1.4g6%
- Sugars 114.0g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store brownies in an airtight container at room temperature for up to 3 days. The white chocolate sauce can be stored in the refrigerator for up to 1 week; re-warm gently before drizzling.
Substitutions: You can substitute macadamia nuts with walnuts or pecans if preferred. For a dairy-free version, use vegan white chocolate and dairy-free butter/cream alternatives.
Tip: Ensure the white chocolate is completely melted and smooth before adding it to the eggs to prevent lumps in the batter.
