White Chocolate Macadamia Nut Brownies-Emeril

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1257.1

Dietary: Vegetarian

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

1/2 cup (1/2 stick) butter
8 ounce White chocolate,
4 Eggs, room temperature
1 ts Salt
2 c Sugar
2 ts Vanilla
2 c Flour
1 1/2 c Macadamia nuts
3 oz white chocolate, (for sauce)
1/2 c heavy cream
1 tb butter (for sauce)

Directions

1
Preheat the oven to 325&# 194;Â°F (163ÃÂ°C).
2
Grease an 8x10x2 inch baking pan.
3
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.
4
In a separate bowl, beat the eggs and salt until frothy.
5
Add the sugar and vanilla, and beat until the mixture is thick and pale, about 90 seconds. Scrape down the sides of the bowl.
6
Add the melted chocolate mixture to the egg mixture and beat for five seconds to combine.
7
Add the flour and mix until just moist; do not overmix.
8
Fold in the macadamia nuts with a spatula.
9
Pour the batter into the prepared pan and spread evenly.
10
Bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
11
Let the brownies cool in the pan for 1 hour before cutting.
12
To make the sauce: In a double boiler, gently melt the 3 oz white chocolate.
13
Add the heavy cream and 1 tbsp butter, cooking briefly until smooth and glossy.
14
Let the sauce cool slightly until it thickens enough to drizzle.
15
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.

Keywords: white chocolate, macadamia nuts, brownies, dessert, emergil lagasse, baking, chocolate sauce, nutty, indulgent, homemade, party food, holiday treat

Read it online: https://www.chefs-mate.com/recipe/white-chocolate-macadamia-nut-brownies-emeril/

Chefs Mate

White Chocolate Macadamia Nut Brownies-Emeril

Nutrition Facts