Chocolate and Macadamia Brownies

    1 hour 50 minutes

    Rich and moist dark chocolate brownies that are ideal for Valentine's Day or any other special occasion...or for a night in front of the telly with the girls. For Valentine's Day you can use a biscuit cutter to make an arrangement of heart-shaped brownies to share with your sweet-toothed loved one.

    7 people made this

    Serves: 12 

    • 250g dark cooking chocolate, broken into pieces
    • 2/3 cup (165g) butter
    • 4 eggs, lightly whisked
    • 1/2 cup (125ml) sour cream
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (345g) caster sugar
    • 1 cup (125g) plain flour
    • 1 cup macadamia nuts, cut into quarters

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Preheat oven to 165 degrees C. Line a 25 x 25 cm baking tray with baking paper.
    2. In a saucepan over low heat, melt together the dark chocolate and butter. Whisk the mixture with an electric mixer on low speed until well blended and whisk in eggs, sour cream, vanilla essences, sugar and flour until thoroughly combined. Stir in the macadamia nuts and pour the batter into the prepared baking tray.
    3. Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.

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    Reviews in English (6)


    Very very easy to make and absolutely delicious! They got even better after a couple of days in the fridge. Next time I am going to add cherries for some further depth to the flavour!  -  22 Aug 2010


    Altered ingredient amounts. I haven't tried it yet but I am certain that cherries would make these brownies even better. You could add hazelnuts to the mix also or even dried cranberries at Christmas time!  -  22 Aug 2010


    I made these with regular sugar and different nuts. I didn't have a 9 x 11 pan so I used 9 x 9 and it took forever to bake and the edges were over done. I would go bigger (9 X 13 ) next time for sure. Despite my crispy edges they were very good, rich and moist without being too sweet, a little different than the usual brownies I make but very well received and all gone in 15 minutes! I would make these again. I've made these again a few times and found the following... Use a chocolate with 75% cacoa for the best colour, they come out a rich, dark brown. (55% cacoa chocolate tatsted good too but was not as appealing on the plate as the dark ones) A 9x13 pan works well but I still added 5 minutes to the baking time. The brownies also taste best when they have totally cooled. I can't wait to find another reason to bake these. Is Wednesday a good enough reason?  -  28 Feb 2010  (Review from Allrecipes USA and Canada)