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Close-up of white chocolate brownies with visible chunks of white chocolate

Classic White Chocolate Macadamia Nut Brownies

Indulge in these rich and decadent Classic White Chocolate Macadamia Nut Brownies, featuring a perfect balance of sweet white chocolate and crunchy macadamia nuts in every bite. This recipe yields a pan of deliciously fudgy brownies, perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter (2 sticks)
  • 8 ounces high-quality white chocolate, chopped (or good quality white chocolate chips)
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup chopped macadamia nuts

Equipment

  • Oven
  • 9x13-inch baking pan
  • Parchment paper
  • Heatproof bowl
  • Saucepan
  • Large bowl
  • Whisk
  • Small bowl
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, allowing for an overhang, then lightly grease it.
  2. Melt the butter and chopped white chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth; let cool slightly for 5-10 minutes.
Mixing
  1. Whisk together the granulated sugar, eggs, and vanilla extract in a large bowl until well combined and lighter in color.
  2. Gradually pour the slightly cooled white chocolate and butter mixture into the egg mixture, whisking constantly until smooth and fully incorporated.
  3. In a separate small bowl, whisk together the all-purpose flour and salt, then gradually add these dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
  4. Gently fold in the chopped macadamia nuts.
Baking and Cooling
  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, but no wet batter; the center may still appear soft.
  3. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and slicing them into squares.

Notes

For best results, use high-quality white chocolate as it significantly impacts the flavor. Ensure the butter and chocolate mixture cools slightly before combining with the eggs to prevent scrambling. Do not overmix the batter once the flour is added for tender brownies. The brownies are done when a toothpick inserted near the center comes out with moist crumbs, indicating a fudgy texture. Allow them to cool completely before cutting to ensure clean slices and a set texture.