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4.8 from 36 votes

Hawaiian Brownies {Chocolate + Macadamia Nuts}

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 Brownies (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

Brownies:
  • 12 tablespoons salted butter cubed
  • 1 ¼ cups granulated sugar
  • 4 ounces bittersweet chocolate a heaping 1/2 cup
  • 3 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup coarsely chopped dry roasted macadamia nuts (see note)
Fudge Topping:
  • 1 cup chopped bittersweet chocolate or chocolate chips
  • ½ cup half and half or cream
  • ½ cup coarsely chopped Macadamia nuts

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan (I've only tested this recipe with a metal pan; you might want to decrease the oven temp to 325 if using glass). Set aside.
  2. In a medium saucepan or in a microwave-safe bowl, combine the butter, sugar, and 4 ounces chocolate. Melt over low heat (or microwave) until smooth, stirring often; don't let the mixture overheat. Let cool for a bit (lukewarm is fine, hot is not).
  3. Whisk in the eggs, salt and vanilla.
  4. Stir in the flour and macadamia nuts together until just combined.
  5. Spread the batter evenly in the pan. Bake for 20-25 minutes until set and a toothpick comes out clean or with a few moist crumbs (add time as necessary if they take longer to bake).
  6. Remove the pan from the oven and let the brownies cool completely.
  7. For the fudge topping, combine the 6 ounces chocolate and half and half (or cream) in a small saucepan or microwave-safe bowl. Heat over low heat, stirring constantly, until melted, smooth, and glossy.
  8. Set aside for the topping to cool completely, stirring often if you want to speed up the process and avoid a skin forming on the surface.
  9. When cool but still spreadable, use an offset spatula or knife to spread the topping evenly over the cooled brownies.
  10. Sprinkle macadamia nuts on top.
  11. Chill until ready to serve.

Notes

  • Macadamia Nuts: I have a hard time finding unsalted, dry roasted macadamia nuts unless I seek out specialty markets or online shopping. I've found that I really like the flavor of the lightly salted dry roasted macadamia nuts in this recipe. Try to find "lightly salted" so the salt flavor isn't too strong.
  • Chocolate: I prefer bittersweet chocolate in this recipe but you could substitute semisweet, I am sure if you don't mind a slightly sweeter brownie (milk chocolate will be too sweet, I think).

Nutrition Information

Serving 1 Brownie Calories 234kcal (12%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 38mg (13%) Sodium 86mg (4%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 24Brownies (9X13-inch pan)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Brownie
Calories 234kcal 12%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 86mg 4%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.