Prep 20 mins
Cook 30 mins
An amazingly moist brownie made even better by the vanilla morsels and nuts.
- 1 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 2⁄3 cup all-purpose flour
- 1⁄2 cup baking cocoa
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup vanilla chip
- 1⁄2 cup macadamia nuts or 1⁄2 cup almonds, chopped
- In a bowl, whisk together sugar, butter, eggs and vanilla.
- Combine flour, cocoa, baking powder and salt; add to sugar mixture and mix well.
- Stir in vanilla chips and nuts.
- Spread into a greased 8-in. square baking pan.
- Bake at 35O°F for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
- Cut into diamond shapes if desired or garnish with melted white chocolate.
I leave the nuts out for our family, but these are very tasty!
A co-worker brought me back some dry roasted macadamia nuts from Hawaii, so I just had to try this recipe! I used Chipits pure white chocolate chips in place of the vanilla chips. These brownies are so dark & fudgey & the nuts & chips are a nice surprise when you take a bite. I found the texture to be more cake-like than brownie-like.
Marg......These were yummy, yummy, yummy as my DS described! I didn't use the nuts because I was making these specifically for my son and he's not into nuts in his food. Took a pic while they were baking and asked Kathy to leave your pic as the default because yours is more appealing. Anyway, great recipe and my son said I must make these for his cousins when they come over @ Christmas. Also, he demanded I make them to look like your picture, snowflakes and all. Thanks Marg I thought I could get away without drizzling the white chocolate on the top BUT the DS knows how to look up recipes here and saw the pic you took. Thanks again for posting!