There’s something almost indecent about the texture of these, crisp-edged, fudgy-centred, warm from the oven or cool and dense from the fridge, they offer everything I want from a brownie… only in one-bite portions, which somehow makes them feel all the more dangerous.
Macadamia Brownie. Gooey, Glossy & Completely Necessary.
Sometimes only a Macadamia Brownie will do. Not cake. Not cookies. Just deep chocolate with buttery crunch and a shiny top. I want a bite that bends, melts, then insists on another. Macadamias bring that quiet luxury. They taste creamy and sweet, so the chocolate tastes darker and bigger. A pinch of flaky salt tips everything into balance.
Why Macadamias Win
Walnuts shout. Pecans cosy up. Macadamias simply purr. Toast them first, because warmth wakes their perfume. Then the nuts meet dark chocolate and magic happens. The crumb stays fudgy while the edges set with the lightest chew.
Meanwhile, that papery lid arrives when you whisk with intent and stop baking early. It looks showy, yes, but it also signals the perfect texture. This Macadamia Brownie keeps its centre soft and its surface crackly.
The Texture. Glossy Batter, Fudgy Heart
I chase a brownie that slices cleanly. So I keep flour low and cocoa generous. Pull the tin when the middle still has a gentle wobble. Then let patience do the rest. Cooling firms the crumb without killing the goo.
For neat cuts, chill the slab, then return pieces to room temperature. The flavour blooms and the chew finds its groove. Finally, finish with macadamias on top and a whisper of salt.
How to Serve a Macadamia Brownie
Small squares love parties and fizz. Bigger slabs belong to late evenings and a quiet kitchen light. With vanilla ice cream, this Macadamia Brownie turns dessert into theatre. With crème fraîche, it feels sophisticated and slightly wicked.
I wrap extras in parchment and ribbon, because they make faultless gifts. They also freeze beautifully, which feels practical rather than greedy. Next day, the flavour deepens, and the edges settle into a gentle chew.
That is my favourite moment, and it never lasts long.
Ingredients that Matter
Use the best dark chocolate you can justify. The recipe forgives supermarket bars, yet a finer bar rewards you more.
Fresh macadamias matter, too. Stale nuts dull the finish and mute the perfume. Good butter, proper cocoa, and a little vanilla round things out.
None of this feels fussy. It simply respects the square you are about to eat.
And that is the promise. A Macadamia Brownie that shines on top, sinks slightly in the middle, and tastes like midnight.
You will want another piece immediately, and another later with tea. Happily, this recipe provides both. The full recipe sits just below, ready just for you!
You Might Also Like
If a Macadamia Brownie has your number, these will too. Each keeps the mood indulgent yet easy.
- No-Butter Pistachio & Caramel Drizzle Cookies – chewy middles with a glossy caramel ribbon.
- Pumpkin, Maple and Pecan Muffins – soft spice and pecan crunch.
- Salted Caramel Chocolate Pots – five minutes of whisking, then calm in the fridge.
Come Cook With Me
For step-by-step videos, quick tips, and behind-the-scenes tasters, join me on TikTok and Instagram.
Follow for reels, close-ups, and the odd midnight Macadamia Brownie slice. Save the recipe, tag your bakes, and tell me how gooey you dared to go!
Ingredients
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Dry ingredients
- Wet ingredients
- Festive add-ins
- To serve (optional)
Instructions
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Prep the oven
- Heat to 180°C (160°C fan) and line a 20 cm square tin with baking paper. Toast The Nuts
- Spread macadamias on a tray and toast 8 minutes until pale gold. Cool, then chop. Melt Chocolate and Butter
- In a heatproof bowl over barely simmering water (or short microwave bursts), melt 200 g chocolate with 150 g butter until smooth. Remove from heat; cool 2–3 mins. Whisk in Sugar
- Vigorously whisk in brown sugar and caster sugar until glossy and slightly thick. Add eggs for shine
- Whisk in eggs, yolk, vanilla, and espresso (if using) for 30–45 seconds until the mixture turns satiny and leaves ribbons. (This helps the shiny, papery top.) Fold Dry Ingredients
- Sift in flour, cocoa, and salt. Fold just until no dry pockets remain—don’t overmix. Add Crunch
- Fold through macadamias and choc chips. Scrape into the tin, level the top, and scatter a few extra nuts. Tap the tin once on the counter to release air. Bake
- Bake 22–26 minutes until the edges are set and the centre still has a gentle wobble. A skewer should emerge with damp, fudgy crumbs (not wet batter). For laser accuracy: internal temp ~88–90°C in the centre. Set, then slice.
- Cool completely in the tin. For ultra-clean squares, chill 1–2 hours, then lift out and cut into 12–16 bites. Finish with a pinch of flaky salt.
Notes
Hey Lolly’s Kitchen Notes (for guaranteed goo) Low flour + extra yolk = fudgier crumb. Don’t overbake: pull when the middle still looks a touch soft. Chill before cutting for neat edges; bring to room temp to serve. Swap nuts if needed: pecans or walnuts work; keep to 160 g total. Gluten-free: sub plain flour for 90 g fine GF blend.
