Oh, you're welcome! In advance, I mean. You're welcome for these brownies. #sodelicious
It's Friday, you're psyched for the weekend, you've (hopefully) had an AWESOME week, you (hopefully) have AWESOME plans for the weekend: life is great, right? Right. But what would make it even better? Well, these brownies. Obviously. (I almost just wrote "obvi" there and then decided I would rather punch myself in the face. Sorry 'bout that).
I've been trying to get my hands on some macadamia nuts for a long time. When we were in Hawaii last year we ate altogether too many chocolate-covered macadamia nuts (as if that is even possible), but since then I haven't had even ONE. They just don't seem to sell mac nuts in Bozeman! I broke down a few weeks ago and ordered some online... hallelujah! I'm in mac nut heaven! I'll share some more elaborate mac nut creations eventually (I have BIG plans!), but this little treat was a hit at our house this week.
If I'm being totally honest with you, which I do try to be, the "mocha" part of this recipe was completely an accident and 100% due to my sloppiness. I was, instead of using a measuring spoon, "gently" shaking some instant espresso powder out of the jar for my normal brownie recipe. I think it calls for 1 teaspoon. My clumsy self must have had an arm-jerk whoopsie-daisy, because all of a sudden there was a LOT more espresso powder than I had been aiming for. Not exactly easy to scoop out. Oh well! Mocha brownies: welcome to my world — you were delicious!
My favorite part of this recipe, as with many chocolate recipes I've made, is the ganache. WOW. I have a hard time not drinking the (hot) ganache before it even cools/makes it onto my dessert. Don't leave it out! It takes the brownies to a "OMG" level of dense-chocolateyness. You'll thank me later. Or maybe not. Maybe go for a run today? Good plan.
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Macadamia Mocha Brownies
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
- 1 cup raw macadamia nuts
- ½ cup unsalted butter
- 1 cup sugar
- ⅔ cups Dutch-process cocoa
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs
- ½ tsp baking powder
- 2 Tbsp espresso powder
- ¾ cups all-purpose flour
- ¾ cup chocolate chips
- ⅔ cup heavy cream
- ⅔ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 400.
- Spread the macadamia nuts out on a baking sheet and bake for 4 minutes, then mix/flip, and cook for another 2-3 minutes. Remove from the oven and let cool.
- Prepare an 8x8 pan with butter and parchment paper.
- In a saucepan over medium-low heat, melt the butter. Add the sugar and cook for another minutes.
- Remove the pan from the heat and add the cocoa, then salt. Stir to combine, and let cool 5 minutes.
- Mix in the vanilla extract, then the eggs, one at a time.
- In a separate bowl, whisk together the baking powder, espresso powder, and flour. Combine with the wet ingredients and mix to just barely combine.
- Coarsely chop or crush the macadamia nuts. Mix ¾ of the nuts, and ¾ cup chocolate chips, into the batter.
- Spread the batter into the prepared pan, and bake at 350 F for 23-25 minutes. The top should have a flakey layer and edges should be set, but not darkened.
- Let the brownies cool completely before proceeding.
- Heat the heavy cream in the microwave until almost boiling. Remove, add remaining chocolate chips, and let sit for 90 seconds.
- Stir the cream and chocolate chips until completely smooth. Let cool slightly (it will thicken as it cools).
- Spread the remaining crushed nuts over the top of the brownies, then pour the ganache over top. Let set at least one hour before slicing, preferably more.
Pamela @ Brooklyn Farm Girl says
These brownies remind me of my childhood, we used to snack on ones just like it. I love macadamia nuts on brownies so going to have to pick some up. Thanks for the great recipe.
KariQ66 says
I just found these this afternoon and so happened to have a bag of Macadamia nuts in the cabinet. They are Delicious. I couldn't wait for the Ganache to set. I had to have a piece. I may have baked them a TAD too long. I always tend to go for the Longest of the time suggestions, but the Macadamia nuts and that Ganache just make them awesome anyway!
Mary says
Glad you liked them! I had a really hard time waiting for the ganache to set, also... oh well!
KariQ66 says
OH NO!! I left the OVEN at 400º!! Crazy me! I am going to make these again, the RIGHT way!
Elise Young says
I made these gluten free (substitute flour by weight with a gluten free all purpose baking flour) and they turned out really well!
Mary says
Awesome! Glad that worked!!
Michelle says
Hello, Mary.
4. "Add the sugar and cook for another ____ minutes." I guessed about 2 minutes til the sugar became foamy and seemed better dissolved, but how much more time did you mean to indicate in the recipe?
I found your recipe as I was looking for something I could call "Guatemala Brownies" since during a recent trip there we learned the country produces coffee and chocolate beans, and also grows macadamia trees to try to lift farmers out of poverty. Your recipe is incredible; everyone that consumes them "oohs" and "ahhs" each time I make them! Thx for sharing.
★★★★★
Mary says
Hi Michelle! So weird, can you not see the "2-3 minutes" in the recipe?? Is it blank? I can see it on my end, so let me know on your end and I'll look into it!! Glad you enjoyed this!
Michelle says
Thx for your response, Mary. I can see "another 2-3 minutes" for toasting the macadamias BUT no time online or when printed for the butter.Glad I guessed well. Going to make another batch today!