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Hawaiian Brownies {Chocolate + Macadamia Nuts}

Yield: 24 Brownies (9X13-inch pan)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Brownies:

  • 12 tablespoons (170 g) salted butter, cubed
  • 1 ¼ cups (265 g) granulated sugar
  • 4 ounces (113 g) bittersweet chocolate, a heaping 1/2 cup
  • 3 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (142 g) all-purpose flour
  • ½ cup (60 g) coarsely chopped dry roasted macadamia nuts (see note)

Fudge Topping:

  • 1 cup (170 g) chopped bittersweet chocolate or chocolate chips
  • ½ cup half and half or cream
  • ½ cup (60 g) coarsely chopped macadamia nuts

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan (I've only tested this recipe with a metal pan; you might want to decrease the oven temp to 325 if using glass). Set aside.
  • In a medium saucepan or in a microwave-safe bowl, combine the butter, sugar, and 4 ounces chocolate. Melt over low heat (or microwave) until smooth, stirring often; don't let the mixture overheat. Let cool for a bit (lukewarm is fine, hot is not).
  • Whisk in the eggs, salt and vanilla.
  • Stir in the flour and macadamia nuts together until just combined.
  • Spread the batter evenly in the pan. Bake for 20-25 minutes until set and a toothpick comes out clean or with a few moist crumbs (add time as necessary if they take longer to bake).
  • Remove the pan from the oven and let the brownies cool completely.
  • For the fudge topping, combine the 6 ounces chocolate and half and half (or cream) in a small saucepan or microwave-safe bowl. Heat over low heat, stirring constantly, until melted, smooth, and glossy.
  • Set aside for the topping to cool completely, stirring often if you want to speed up the process and avoid a skin forming on the surface.
  • When cool but still spreadable, use an offset spatula or knife to spread the topping evenly over the cooled brownies.
  • Sprinkle macadamia nuts on top.
  • Chill until ready to serve.

Notes

Macadamia Nuts: I have a hard time finding unsalted, dry roasted macadamia nuts unless I seek out specialty markets or online shopping. I've found that I really like the flavor of the lightly salted dry roasted macadamia nuts in this recipe. Try to find "lightly salted" so the salt flavor isn't too strong.
Chocolate: I prefer bittersweet chocolate in this recipe but you could substitute semisweet, I am sure if you don't mind a slightly sweeter brownie (milk chocolate will be too sweet, I think).