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White Chocolate Macadamia Brownies Recipe

5 stars - based on 1 reviews
| 1 Review

Creamy white chocolate is the perfect complement to buttery, crunchy macadamia nuts. Both add a rich and satisfying flavor to the chocolate in this white chocolate macadamia nut brownie recipe courtesy of Emily Hobbs of Visions of Sugar Plum.

Servings: 9

Active time: 20 minutes

Total time:


  • 3/4 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c unsalted butter
  • 12 oz bittersweet chocolate
  • 1 c granulated sugar
  • 1/2 c sweetened condensed milk
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • macadamia nuts to taste
  • white chocolate to taste


  1. Heat oven to 350° F. Butter or grease bottom and sides of an 8x8-inch square baking dish.
  2. Sift together flour, baking soda and salt into a medium bowl.
  3. Melt together butter and chocolate in a small saucepan over low heat, stirring frequently, until melted and smooth. In a large mixing bowl, whisk together sugar, sweetened condensed milk, and chocolate mixture until well combined. Whisk in eggs until well combined. Whisk in flour mixture until just combined.
  4. Spread batter into pan; sprinkle with macadamia nuts (as much as you want!). Bake 25 minutes or until just set. Remove pan from oven and sprinkle with white chocolate (as much as you want!). Bake an additional 5 minutes or until melted and slightly golden. Remove pan from oven and cool on a wire rack. To cool brownies faster, pop them in the freezer!

by on 01/24/14
I am going to bake this recipe.

Nutrition Facts

Serving Size (1 brownie)
Total Servings 9

Amount Per Serving:

Nutrition Category Amount
Calories 520
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 19g (95% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 220mg (9% DV)
66g (22% DV)
Dietary Fiber 1g (4% DV)
Sugars 52g
Protein 5g
Vitamin A 8%
Vitamin C 0%
Calcium 6%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.