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.
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
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.
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.
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.