White Chocolate and Macadamia Brownies
To my dear readers and fellow bloggers who are enjoying the cold, winter season, oh how I envy you. You have no idea how difficult it is for me to bake in this summer heat wave (it’s so hot today, like a sunrise). I’ve been trying to come up with ways to cool myself down- eating ice cream, eating ice, picturing myself being buried in snow. It all works, but just for a few seconds. For my fellow Sydney-siders, how are you keeping yourself cool this summer? I’d like to know, and perhaps add it to my imaginary ‘how to keep cool’ list.
Now before you start saying, “KAT! It’s so hot! How are you even baking?” let me tell you that I actually baked these brownies when the weather wasn’t hitting above 40. Still hot, but also still bearable. I just needed a simple recipe where I could pop something into the oven for a few minutes. My first thought were plain chocolate brownies, but after snacking on a Subway cookie during my break at work, I got the inspiration to make them white chocolate instead.
Initially, I started writing out this post thinking these were blondies. However, I did a bit of research and realised my instincts were incorrect. Blondies can sometimes be mistaken for a white chocolate brownie, but the difference lies within it’s key ingredient. Blondies traditionally get their flavour from using brown sugar instead of cocoa or chocolate, unlike that of a brownie which is heavily reliant on chocolate. Chocolate chips or other nuts may be added to a blondie, but is not necessary. This is why you’ll discover that blondies might taste a bit like butterscotch rather than chocolate. So if you ever think you’ve eaten a blondie, take another bite and if they taste like chocolate, they’re definitely not traditional blondies. Guess you learn something new everyday! But I’m sure all you smart dessert fanatics already knew that.
So with all the confusion aside, these are definitely brownies. Rich, sweet, moist, nutty, white chocolate brownies. I got the idea after I ate a white chocolate and macadamia cookie and realised how much I love the combination (hence why it’s my favourite cookie to order when I go to Subway). Like my love for milk chocolate and hazelnuts, so I love white chocolate and macadamia. I rarely bake with macadamia nuts however because they’re one of the more expensive kind of nuts to use. But, with the flavour calling my name, I couldn’t say no. And I’m glad I caved into these brownies, because my parents absolutely loved them.
These brownies lean towards more soft and cakey, rather than dense and fudgy. A lot of people have different preferences for how they want their brownies to turn out, so I simply went with how I like mine. I did stray away from the traditional brownie method that I normally use and went with how I knew brownies ought to be made- melted and mixed together with no rising agents. I think this is the first brownie recipe I’ve made myself.
I prefer my brownies cut up into squares or rectangles, dusted with icing sugar and straight from the oven. You can make a frosting if you want, but brownies don’t always need frosting because of how rich and sweet they are already. Sometimes basic and simple is good enough, especially on hot summer days when icing can melt over the edge!
White Chocolate and Macadamia Brownies
- 125g unsalted butter
- 200g white chocolate
- 1/2 cup caster sugar
- 2 eggs
- 1 3/4 cup plain flour, sifted
- 1/2 cup roughly chopped macadamia nuts
- icing sugar, for dusting
- Preheat the oven to 180C. Grease and line a slice tin with non-stick baking paper.
- Place butter, 150g of white chocolate and caster sugar into a medium saucepan over medium-low heat. Stir to allow ingredients to melt and combine (if your mixture appears to split, such as the butter stays at the top, don’t worry. This will easily be fixed). Once melted and smooth, remove from heat and cool for 5 minutes. Roughly chop the remaining 50g of white chocolate.
- Add the eggs, one at a time, mixing well with a wooden spoon until mixture comes together and appears smooth (at this point, your mixture should not appear to be split). Mix in the sifted flour, followed by the macadamias and 50g of chopped white chocolate.
- Evenly spread batter into the prepared tin and bake for 15-20 minutes or until golden brown and a skewer inserted into the centre of the brownie comes out clean. Remove from oven and allow to cool for 5 minutes before removing from tin.
- Dust brownies with icing sugar and slice into small squares or rectangles to serve.