Tuesday, July 23, 2013

White Chocolate Macadamia Nut Brownies


White Chocolate Macadamia Nut Brownies (Joy the Baker recipe) from ButtercreamFanatic.com

Have you guys heard of Joy the Baker? If you're a fellow baker, you probably have. Joy is a former pro, in that she was trained and has worked in a bakery. Now she is living the dream, cooking and baking full time, writing books, and blogging for a living. She takes some of the most beautiful food photos I've seen.

White Chocolate Macadamia Nut Brownies (Joy the Baker recipe) from ButtercreamFanatic.com

Lately, her Brown Butter Chocolate Chip cookies from her cookbook have been going around the web, both on her site, and on other blogs I read. Finally, I couldn't stand the suspense anymore; I just had to know what all the hype was about. Luckily, I impulse-purchased the cookbook a few months ago, but when I was flipping through to find the Brown Butter cookies, I got stuck on her recipe for brownie cookies, which called for the macadamia nuts I had left over from these biscotti. Best detour ever.

White Chocolate Macadamia Nut Brownies (Joy the Baker recipe) from ButtercreamFanatic.com

You can absolutely make these into cookies by scooping heaping-tablespoon-sized blobs onto a prepared cookie sheet and baking at 325 for 8 minutes, as per the original recipe. But I honestly didn't want to deal with scooping cookies, and the texture of the batter just called out to be poured into a pan. So...I did.

Technically, the recipient of these was promised brownies, not cookies, so that was another reason why I made them in the pan. But the lower effort was a major bonus, and these stay a lot more moist and gooey as brownies than they did as cookies (I tried it both ways - only the best for you guys!). The cookies also spread a bit more than I anticipated, so I would highly recommend refrigerating the batter overnight before baking. But you don't have to do this before baking as bars (i.e. in a pan). So, to recap: Pan: 2; drop cookies: 0. I think we have a winner.

White Chocolate Macadamia Nut Brownies (Joy the Baker recipe) from ButtercreamFanatic.com


White Chocolate Macadamia Nut Brownies
Adapted, barely, from the Joy the Baker Cookbook

8 ounces bittersweet (70% or higher) chocolate chips or coarsely chopped chocolate
3 Tablespoons unsalted butter, cut into chunks
1 cup granulated sugar
3 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch salt
1 cup all-purpose flour
3/4 cup white chocolate chips or chunks
3/4 cup roasted and salted macadamia nuts*

*Note: I found that Trader Joe's had reasonably priced macadamia nuts. Don't go to Whole Foods for these - you will end up paying a fortune.

Preheat the oven to 350F. Prepare an 8"x12" pan by coating it thoroughly with nonstick spray. Set aside.

In a large, microwave-safe bowl, melt chocolate and butter in the microwave in 2 one-minute increments, stirring in between. If there are a few chunks left, just continue stirring until the mixture is completely smooth. The residual heat will finish melting the chocolate and butter together.

Mix sugar into chocolate and butter mixture. If not already, allow the mixture to cool to room temperature before mixing in the eggs and vanilla. Then add in baking powder and salt, followed by flour. Once flour is just incorporated, fold in chocolate and nuts.

Pour batter into prepared pan and smooth to even and fill pan (including corners). Bake at 350 for 30-35 minutes, or until a knife or toothpick inserted in the center comes out cleanish. I say "ish" because it will be a little under baked, which you want.

Allow to cool in the pan at room temperature, or if it's hot in your house, in the fridge, before slicing into bars.

Store in an airtight container at room temperature for up to three days, or in the freezer for up to three months.

White Chocolate Macadamia Nut Brownies (Joy the Baker recipe) from ButtercreamFanatic.com


**

These delectable little bites are only rivaled by a Mint-Chocolate Brownie you may have seen here. It's one of the most popular recipes, both on this site and in my stomach. Can't argue with that.

Dark Chocolate Mint Brownies from ButtercreamFanatic.com


It seems like chocolate lovers are generally split into two camps: chocolate + peanut butter people and chocolate + mint people. If you're not a mint person, you're still in the right place. I think you'll reeeeeeally like these Double Peanut Butter Fudge Brownie Bites. That's right: double peanut butter.

Double Peanut Butter Fudge Brownie Bites from ButtercreamFanatic.com




Follow Buttercream Fanatic on Facebook // Twitter // Bloglovin // RSS


30 comments:

  1. What great looking brownies! I love making brownies when I'm short on time and don't feel like making cookies... Glad these turned out so well!

    ReplyDelete
  2. Laura (Blogging Over Thyme)July 23, 2013 at 9:45 AM

    Fabulous looking brownies! I haven't bought her cookbook yet (I tend to have a cookbook problem, as in I buy too many, haha), but I've heard great things. I absolutely love macadamia nuts too--and I almost never bake with them. Don't know why that is!


    All of these brownies pics are totally drool-worthy.

    ReplyDelete
  3. OK, these look ridiculously good, and I'm all for your throw-in-a-pan simplified version. Bars and brownies are my favorite for that reason! Yummy. Definitely trying these ASAP.

    ReplyDelete
  4. I am totally making brownies today because of you! These look fantastic! NOM NOM!

    ReplyDelete
  5. Amazing! I'm making brownies today, great minds think alike :-) these look so fudgy and delicious!

    ReplyDelete
  6. Warm Vanilla SugarJuly 23, 2013 at 2:43 PM

    These brownies look heavenly!! Lovely idea!

    ReplyDelete
  7. Love that you made these into brownies instead. They look fantastic! I bet these would be awesome as blondies too.

    ReplyDelete
  8. Anne ~ Uni HomemakerJuly 24, 2013 at 1:43 AM

    These look dreamy!!! A big glass of milk with a few of these babies and I'm a happy camper. Lovely post Nora. :)

    ReplyDelete
  9. aimee @ shugarysweetsJuly 24, 2013 at 7:51 AM

    I want to sink my teeth in these brownies!!!!

    ReplyDelete
  10. I looove macadamia nuts! Never put them in brownies before, great idea!

    ReplyDelete
  11. Thank you, Laura! I would recommend her cookbook with reservations. It is very "her" - everything delicious, nothing traditional. I love it, but don't find myself using it very much. And I do use cookbooks frequently (gotta justify the collection...but it sounds like you understand that). Just a heads up!

    ReplyDelete
  12. Couldn't agree more! Let me know what you think whenever you have a chance to try them!

    ReplyDelete
  13. It seems like a good week for brownies! Hope yours turned out fantastic!

    ReplyDelete
  14. Thanks, Ashley! They were especially good because they were salted, so the salt + creamy macadamias + dense brownies made for an amazing combo.

    ReplyDelete
  15. I've made those brownie cookies and they are pretty much the best. Though now I think i need to remake them in brownie form!

    ReplyDelete
  16. These are mouthwatering! Thanks for doing all that research and giving us the best of the best!

    ReplyDelete
  17. disqus_VmC2D9oBAkJuly 26, 2013 at 8:38 AM

    I can't wait to try these for my hubby!

    ReplyDelete
  18. Wow, these brownies look amazing, Nora! Now, I'm not one of those people who are nuts about nuts, but there's one nut in particular that I simply love as an exception, and it's macadamia! I'd love to try this recipe out (:

    ReplyDelete
  19. Aren't they amazing!? That Joy, she knows her stuff.

    ReplyDelete
  20. Thanks, Laura! It is my pleasure! This is a fun type of research to do...

    ReplyDelete
  21. Thanks, Monica! Macadamias are so buttery, that I think they are a good exception if you're not wild about nuts in general. I hope you get to try these! I know there are seemingly infinite brownie recipes out there, but this one was truly one of the best I've tried (in addition to Martha's, of course).

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...