1/12 Photos of Chocolate Macadamia Nut Brownies
bluemoon downunder's Note:
Macadamia Nuts were well-known to the indigenous inhabitants of Australia, and were first discovered by early white settlers in 1828. This now immensely popular Bush Nut is found in many Australian recipes. These Chocolate Macadamia Nut Brownies can be eaten straight away or made up to a week before required. Keep covered in the refrigerator or perhaps, if you want them to still be where you've put them in a week's time, hidden. Adapted from a recipe on the "Australian Women's Weekly" website.
My Private Note
Units: US | Metric
- 1Preheat the oven to moderate.
- 2Grease a deep 19cm-square cake pan, and cover the base with baking paper.
- 3Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
- 4Remove the pan from the heat.
- 5Add the sugar and honey.
- 6Stir in the lightly beaten eggs.
- 7Sift the flour.
- 8Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
- 9Pour the mixture into the prepared pan.
- 10Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
- 11Cool the brownies in the pan, and cut into squares when cold.
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Nutritional Facts for Chocolate Macadamia Nut Brownies
Serving Size: 1 (56 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 362.3
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 10.4 g
- Cholesterol 71.3 mg
- Sodium 98.1 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 2.0 g
- Sugars 23.9 g
- Protein 4.4 g