Chewy Macadamia Nut Brownies

By Libbie Summers
Photography by Teresa Earnest Photography

Three secrets to share here for a decadent chewy brownie:
1. Use great chocolate
2. Use salted and roasted nuts (I used macadamia nuts here)
3. Pop the brownies in the refrigerator right out of the oven!
Brownie Recipes, Dessert Recipes, Libbie Summers, Bar Desserts,
What you need:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
6 ounces high quality dark chocolate (70% cacao minimum), finely chopped
2/3 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla paste
1 cup roasted and salted macadamia nuts

What to do:
1. Preheat oven to 350ºF. Spray a 8×8 metal baking pan win non-stick baking spray. Line with parchment (so it hangs over two sides of the pan) and spray again.
2. Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt and baking powder. Set aside.
3. Melt Chocolate: In a 2 quart saucepan over low heat, add the butter and chocolate and cook, stirring, until chocolate is melted.
4. Finish Chocolate: Remove chocolate from heat and stir in the sugars (mixture will be a little grainy still). Whisk in the eggs and yolk one at a time. Whisk in vanilla paste and whisk the hell out of it for about 30 seconds.
5. Mix in Dry Ingredients: Stir in the dry ingredients until fully combined.
6. Mix in Macadamia Nuts: Stir in the macadamia nuts.
7. Bake Brownies: Spread brownie batter into the prepared pan and bake in the middle of the oven until a cake tester (aka bamboo skewer or toothpick) inserted into the middle of the brownies comes out with just a bit of a mess stuck to it, about 30 minutes. The middle should still be moist…not a gooey mess.
8. Refrigerate Brownies: This is key for a chewy brownie! Immediately put the hot brownies in your refrigerator to cool for a minimum of an hour before slicing. I like to chill mine overnight.

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