Quick & Easy

Over-the-top chocolate and macadamia brownies

Take brownies to the next level with two types of chocolate and buttery macadamias.
Over-the-top chocolate and macadamia brownies

Over-the-top chocolate and macadamia brownies


We’ve taken this treat time favourite up a notch. Cram buttery macadamias and two types of choc chunks into fudgy chocolate brownies for a decadent treat that will be almost impossible to turn down. Whether it’s a school bake sale, work morning tea or friends over for a catch up, these over-the-top macadamia brownies are sure to go down a treat.

Brownies are only as good as the chocolate used. The more cocoa solids in the chocolate you use, the more intense the chocolate taste will be. Aim for a dark chocolate containing anywhere between 50­-70% cocoa solids.

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1.Preheat oven to 170°C (150°C fan-forced). Grease and line the base of a 20cm square shallow cake pan with baking paper.
2.Combine the chocolate and butter in a medium pan and stir over low heat until smooth. Remove pan from heat.
3.Stir in sugar, then eggs and mix well. Fold in the combined sifted flours, then the macadamias, milk chocolate and extra dark chocolate.
4.Spread mixture into the prepared pan. Bake for about 35 minutes or until moist crumbs cling to a skewer inserted in the centre. Cool in pan.

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