- 1 cup raw macadamia nuts
- 1/2 cup unsalted butter
- 1 cup sugar
- 2/3 cups Dutch-process cocoa
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs
- 1/2 tsp baking powder
- 2 Tbsp espresso powder
- 3/4 cups all-purpose flour
- 3/4 cup chocolate chips
- 2/3 cup heavy cream
- 2/3 cup semi sweet chocolate chips
- 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 3/4 of the nuts, and 3/4 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.