Magnificent Mocha Macadamia Nut Brownies
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
16
ingredients
-
Ingredients For Cream Cheese Filling
- 85.04 g cream cheese, softened to room temperature
- 29.58 ml unsalted butter, softened to room temperature
- 59.14 ml granulated sugar
- 1 large egg
- 14.79 ml all-purpose flour
- 2.46 ml pure vanilla extract
- 226.79 g can crushed pineapple, drained
-
Ingredients For Brownies
- 170.09 g sweet baking chocolate, chopped
- 44.37 ml unsalted butter, softened to room temperature
- 118.29 ml granulated sugar
- 2 large eggs
- 29.58 ml coffee, brewed strong
- 118.29 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml salt
- 9.85 ml pure vanilla extract
- 1.23 ml almond extract
- 236.59 ml semi-sweet chocolate chips
- 59.14 ml chopped macadamia nuts
directions
- Cream Cheese Filling:.
- In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
- Beat in the egg then mix in the flour, pineapple and vanilla.
- Set mixture aside.
-
Directions For Brownies:
- Preheat oven to 350°F
- Lightly butter an 8-inch square nonstick baking pan.
- In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
- Remove the pan from the heat and cool slightly.
- In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
- Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
- Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
- Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
- Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
- Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
- When cool to the touch, take a sharp knife and cut them into squares.
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Reviews
-
Annacia, these brownies are so rich and flavorful. The pineapple adds a great flavor and so do the macadamia nuts. I didn't end up adding the coffee (even though I had it ready) because by the time I realized it wasn't listed in the directions everything was already put together. I would love to see how they come out with the addition of the coffee. Also, I used a 13x9-inch pan because I couldn't find my 8-inch square pan. I don't recommend doing this because the layers aren't as defined as they would be in a smaller pan. Great recipe though! Next time I will add the coffee ;)