“If you don’t write or paint or stitch the images you carry inside you, they will remain inside you.” I follow Valerie Chua on Instagram and I saw this quote on her feed today. I tried to find the person who authored this quote but I can’t find him or her. Would you know? Anyway, this is exactly how I feel sometimes will all the things I would love to be bake someday.
Just like these White Chocolate Macadamia Brownies. They have been on my mind for a few weeks now (along with other “to-bake” on my list but can’t seem to find my momentum to make it. Do you feel that too, sometimes? I hope I am not the only one. There are some cakes or cupcakes or bars that take time to do because I find them intimidating. Yes, I find baking brownies or bars my waterloo. I find them hard to make. But I have a feeling it’s just me. So sometimes, I just follow what Nike has been preaching all these years, I “just do it”.
And it’s a good thing that I did because these White Chocolate Macadamia Brownies? They are-out-of-this-world. Pinky swear. I love how the subtle notes of the white chocolate complemented the nuttiness of the macadamia (well…) nuts. It’s perfectly chewy, fudge and the right kind of nutty for this type of brownie. Want to see how I made it?
We start by melting together butter and white chocolate. The white chocolate I used was a combination of Lindt and Mayfair. Melting the butter and white chocolate can be done in a pan over a simmering water or microwave it in 30 second interval until melted. I used the microwave method for this. Easy peasy.
Now, let it cool before proceeding to the next step. At this point, you can line a 9X12 baking pan that we’ll use to bake these brownies in later and toast the macadamia nuts to be used (which should be cooled as well before you add to the batter later, okay?). Once the whittle chocolate mixture has cooled, add in eggs – one at a time. For this recipe you are most welcome to use just a whisk to mix everything in. Your handheld mixer can rest for a bit, I’m sure.
Add in the sugar, batter will be gritty at this point but not to worry, it should be okay.
Add in the flour, baking powder and salt (make sure to sift first before adding to the batter).
At this point, get the one cup chopped macadamia nuts covered in one teaspoon flour.
Fold in the nuts in the batter.
Pour the batter in to the baking pan and top with chopped nuts.
Bake at 350F for about 25 minutes or until done. This next step is very crucial, so please read carefully. Before cutting the brownies into bars, please make sure to complete cool brownies first. Otherwise, the whole this will just fall apart but will still be delicious even if you cut it way too early.
- 4 ounces white chocolate, chopped
- 2/3 cup unsalted butter
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped toasted macadamia nuts covered in 1 tsp flour
- 1/2 cup chopped toasted macadamia nuts
- Melt white chocolate and butter in a microwave at 30 second intervals until melted. Let it cool.
- Add eggs one at a time then mix in sugar.
- Sift together flour, baking powder and salt. Add into the white chocolate mixture.
- Fold in 1 cup chopped macadamia nuts.
- Pour evenly into a lined 9X12 baking pan and top with 1/2 cup chopped macadamia nuts
- Bake for 25 minutes at 350F.
- Let it cool before cutting into bars.