chocolate macadamia brownie
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Baked Good

Chocolate Chip-Macadamia Nut Brownies

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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.

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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.

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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 macadamia brownie
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Chocolate Chip-Macadamia Nut Brownies

A twist on my classic brownies that brings even better flavor and texture!
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked, baked good, baking, brownie, brownies, chocolate, chocolate chip, dessert, macadamia, nuts
Servings: 18 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.

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