Macadamia Brownies

Practically foolproof recipe that would make a cute little gift for loved ones. Bundle them up in a little box while they’re still warm and your recipients will be very, very happy.



  • 1/2 cup of all-purpose flour
  • 1/2 tsp of baking powder
  • 1/3 cup of unsweetened cocoa powder
  • A dash of cinnamon for the hell of it (optional but why would you not)
  • 1/4 tsp of salt (omit this if your butter is salted)
  • 1/2 cup of butter, softened at room temperature
  • 1/2 cup of caster sugar
  • 2 eggs, kept at room temperature
  • 1/4 tsp vanilla extract
  • 1/2 cup of plain macadamia nuts (or any nuts of your choice, I chose macadamia because I had them at my convenience)


  1. Mix the flour, baking powder, cocoa powder, salt, and cinnamon in a bowl so that everything is evenly distributed.
  2. Cream the butter and sugar. Then, fling in the eggs and the vanilla extract.
  3. Gradually incorporate the dry ingredients into the wet ingredients. Do it bit by bit so clumps do not permeate your batter.
  4. Chop the macadamias coarsely. I smashed them into halves/quarters. Fold them into the batter.
  5. Line a baking tin with parchment paper (leaving some flaps sticking out for easy removal afterwards) and transfer the batter over to the tin. Even the batter out as much as possible. Stick it in the oven and bake for 30 minutes (plus or minus, depending on the depth of your baking tin and the strength of your oven). It’s done when a toothpick in comes out clean. Or when you smell the goodness wafting out of the kitchen. Inhale. Yassssss.
  6. Lift the brownie out of the tin using the parchment paper. Let it cool for five minutes before cutting it into your desired sizes. Ta da, you can thank us later.



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