Honestly, these Quick Macadamia and White Chocolate Brownies come under the category of embarrassingly easy to make.
So easy in fact that when my grandson was five, he made these. He kept whisking and whisking and as we neared the end, he looked up and offered, “These are really hard, grandma.” But whisk away he did and was very proud of the baked brownies. They are mighty good just by themselves. Or, maybe with a scoop of ice cream and fudge sauce!
These quick brownies are another from my whisk and a bowl series which means you don’t need much in the way of equipment and they are incredibly fast to make.
1/2 cup butter
4 ounces semi-sweet chocolate
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts, optional
Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8×8 inch pan with parchment paper and spray the paper and the pan.
Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.
1/2 cup 40% cream
4 ounces semisweet chocolate
1/4 cup coarsely chopped toasted macadamia nuts
1/4 cup coarsely chopped white chocolate
Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.
Pour the glaze over the brownies and spread to the edges. Sprinkle with nuts and white chocolate. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.