White chocolate macadamia brownies that are totally moreish that you may not be able to just stop at one. If you’re scared of baking then these are definitely for you, using the all-in-one method you can whip up a batch without breaking out into a nervous sweat. Plus, they’re gluten-free too!
Do you have a favourite dessert? I think anything that involves chocolate is a winner for me and a brownie just has all because you can serve it in so many ways – cool with a cup of tea or warm with ice cream, custard or hot sauce. Now don’t get me wrong, this isn’t a healthy recipe at all, but like I said with my Marmalade Chocolate Marble Cake, sometimes you just need the real deal. I don’t know about you, I’ve been let down by some cakes in the past that are healthier alternatives, but don’t taste even close to the real thing they’re trying to emulate.
White chocolate macadamia brownies that are totally moreish that you may not be able to just stop at one. If you're scared of baking then these are definitely for you, using the all-in-one method you can whip up a batch without breaking out into a nervous sweat. Plus, they're gluten-free too!
- 150 g gluten free self-raising flour
- 100 g butter (melted)
- 100 g light brown sugar
- 50 g cocoa powder
- 100 g dark or milk chocolate (melted)
- 4 eggs
- 40 g dried cranberries
- 80 g macadamia nuts (chopped)
- 100 g white chocolate chips
Preheat the oven to 180 degrees and line a brownie tin with greaseproof paper.
Melt the butter and chocolate together in a microwaveable bowl and heat in the microwave at 30-second intervals, stirring each time until everything has melted. Alternatively, you could use the double boiler method. Set aside to allow to cool for a few minutes.
Next pour the gluten-free self-raising flour, light brown sugar, cocoa powder, into a large mixing bowl and stir everything together before cracking in the 4 eggs. Pour in the slightly cooled melted chocolate and butter and mix in well.
When everything is well combined, stir in the dried cranberries, macadamia nuts, and white chocolate chips.
Transfer the brownie mixture into the prepared brownie tin and bake for 25-30 minutes. The top should have a papery cracked top when fully cooked. Take out of the oven and allow to cool fully before cutting into squares.
They will keep in an airtight container for up to 10 days or can be stored in the freezer.
Admittedly, I’m not the biggest fan of white chocolate as it can be too sweet for my tastebuds sometimes, however, when paired with bitter dark chocolate it balances out nicely and you get a hint of sweetness with every mouthful. As the recipe suggests, you can use milk chocolate too, but this would obviously change the sweetness level, but it’s totally up to you.
This has become my go-to brownie recipe when I want to make something to take to a friend or families house as a gift and it’s so easy to change up the add-ins and create an entirely different flavour combination. If white chocolate isn’t your thing, how about milk chocolate chips, you can add different nuts, seeds or even fresh berries too.
If you’re looking to inject even more fun and positivity into spring you can download my Self Care To Feel Good This Spring Bundle for free. It’s full of mindfulness practice, self care ideas and my favourite spring recipes to help you live your best life this spring and always. You can download your free copy here.