Recipe: White chocolate and macadamia nut brownies

For my 30th (sob) Birthday my wonderful Mum gave me my heart’s desire: a KitchenAid.

I felt it was only fitting that my very first conquest should be some form of baked goods for her to enjoy, a small token of my appreciation for one of the best Birthday presents I’ve ever received.

I settled on White chocolate and macadamia nut brownies with a peanut butter frosting.  I’m going to be completely honest now, for some reason they came out more cake-like than brownie-like (maybe I used to much flour?) They were absolutely delicious, but just weren’t as I’d envisaged.  After teetering on the edge of a tantrum I had a cup of tea, a firm word with myself and then slathered them in frosting.

All was well that ended well, Mum and her boyfriend both absolutely loved them and I’m chowing down on one as I write. The recipe is adapted from one I found on BBC food.

Ingredients


Brownies
225g Caster Sugar
4 free range eggs
225g Butter
150g flour
225g white chocolate (I used Green & Blacks) bashed into chunks
100g macadamia nuts

Frosting
75g soft unsalted butter
175g icing sugar
125g crunchy peanut butter (you could use smooth if preferred)

  • Preheat the oven to 180C. 
  • For the brownies,  beat together (by hand or electric mixer) the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.
  • Fold in the flour with a metal spoon.
  • Add the nuts & chocolate and fold in carefully.
  • Pour into a greased baking tin, I used a 20cm rectangular tin,  Bake for 30 mins and then test with a skewer in a few places as it won’t come out clean if you hit a chocolate chunk, put back in the oven for another 5-10 mins if need be and then take out and leave to cool.
  • Cream the sugar and butter together until smooth and well combined 
  • Then add the peanut butter until that is smooth and well combined too.  If your frosting is a bit stiff whisk in a bit of milk to make smoother and glossier.
  • Slather onto the brownies once cooled and cut into squares.
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2 Comments

  1. January 27, 2012 / 2:18 pm

    These look delicious however I am saddened at your use of 'frosting' as opposed to 'icing' darling as last time I checked, you were not a Yank – thank god!! I still would have licked the bowl clean whatever you had called it though 😉 xx

    • January 27, 2012 / 3:45 pm

      Haha, cheeky biatch! I've always called the "icing" on cupcakes/ brownies "frosting" but on a standard cake I call it icing. No idea why xx

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