I feel like I am finally starting to get into baking. For a long time I didn’t really feel like it allowed me to explore variety or experiments. This is one of my favorite things about other kinds of cooking; that freedom to just kind of wing it and throw flavors together.
Baking always felt a little too regimented. You need to use precise proportions to make sure you get the consistency just so and things like that. I typically found this intimidating and to be honest a little boring.
What I am finding now is that, baking is really about mastering a core set of proportions for certain ingredients and then experimenting around that. Things like sugar, flour and oil/butter largely need to remain unchanged, but beyond that you can tweak a lot of the ingredients to get different flavors.
These brownies are a great example of that. At their core, they are my classic brownies, but they add a few new elements which really makes them something different. Interestingly, I think that the new ingredients actually enhanced the base brownies beyond the expected little bit of crunch.
I am not sure if its the oils from the nuts or the way the chocolate melted; however, I feel like these came out a little chewier and more moist that the last batch. The other big change is that I didn’t add any salt directly to the batter, it only came from the nuts.
In the end, these were excellent brownies. They were well balanced on the sweetness side thanks to using unsweetened cocoa with a great salty textural element. Rob got to take this batch into work and they were a huge hit! I think that is a win!!!
Chocolate Chip-Macadamia Nut Brownies
- 2 Sticks Butter melted
- 2.25 Cups Sugar
- 1.5 Cups Unsweetened Cocoa Powder
- 1.5 Cups Flour
- 4 Eggs
- 1 Tsp Baking Powder
- 1 Tbs Vanilla Extract
- 1/2 Cup Bittersweet Chocolate Chips
- 1/3 Cup Macadamia Nuts roughly chopped
- Preheat the oven to 350F.
- Stir together the melted butter and sugar until the sugar starts to melt a bit into the butter.
- Stir in the 4 eggs individually, optionally lightly whisk the eggs before adding.
- Stir in the cocoa powder in 1/2 cup increments.
- Stir in the vanilla and baking powder.
- Stir in the flour in 1/2 cup increments.
- Add in the chocolate chips and macadamia nut pieces, stir to evenly combine.
- Coat the inside of a 9×13” baking pan with a thin layer of butter.
- Pour the batter into the baking pan. Smooth into an even layer.
- Bake for 30 minutes, the brownies are done when a toothpick comes out clean.
- Allow to cool for at least 30 minutes before attempting to remove.
- Slice to desired size and remove from the pan.