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  • Writer's pictureMealsbymiri

White Chocolate & Macadamia Brownies

Updated: Apr 12, 2021

Valentine's day desserts are all about chocolate right, and what's more chocolate-y than a brownie? That's why I decided to make these slightly levelled up brownies this year for the blog! These are fudgy, rich and stuffed to the brim with white choc chips and macadamia nuts. If you're anything like me and your love language is gift giving (particularly food), these are the perfect thing to whip up for that special someone to show them just how much they mean to you this year.


80g Dark vegan chocolate

80g vegan butter

3 tbsp (45ml) ground flaxseed + 9 tbsp (135ml) water

100g brown sugar

200g granulated sugar

70g cocoa powder

160g all purpose flour

½ tsp salt

½ tsp baking powder

1tsp vanilla extract

60g almond milk

80g white choc

80g macadamias


Start by combining your ground flaxseed and water and leave to rest for a few minutes. Melt your chocolate and butter in a bowl over a pot of boiling water. Whisk your flax mixture in with your sugars and gradually add your, almond milk, salt, vanilla and chocolate + butter mixture.

Sift your cocoa powder, flour and baking powder into the wet mixture and fold together with a spatula. Chop your white chocolate and macadamias and if you wish, set aside a small handful of macadamia nuts for garnish. Toast the rest of the macadamias in a pan until they start to go slightly golden. Add the nuts and the choc chunks to the batter and fold in.

Add the brownie batter into a square 20x20cm pan lined with baking paper, and if you set aside some macadamias for garnish add these to the top and slightly press them down into the batter. We don’t want to toast these first as they will toast while baking (and we don’t want them to burn!). Bake the brownie at 200C for about 25-30 minutes until a knife comes out clean when piercing it. Once you remove them, slam the tray of brownies on the countertop a couple times to crack the surface, before sprinkling on some salt.

Leave them to cool before slicing and serving. Storage: I stored these in an airtight cookie tin. They should stay good if left in one of these on the countertop for a few days, or you can totally stick them in the fridge or freezer to prolong their lifespan. I do recommend slicing them and separating them with parchment paper in the freezer to make it easier to heat up one piece at a time.

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