• Makes 9 pieces
  • 20 mins prep
  • 25 mins cook

Milk chocolate and macadamia brownies

The beautifully rich and fudgy centre of these chocolate brownies are perfectly balanced with the addition of crunchy macadamia nuts swirled through. This decadent recipe is brought to you by Lindt.


Milk chocolate and macadamia brownies

  • 185 g unsalted butter
  • 180 g Lindt Dessert Premium Milk chocolate
  • 3 eggs
  • 140 g raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 170 g plain flour, sifted
  • 25 g malted milk powder
  • 80 g roasted macadamia nuts, coarsely chopped

Chocolate ganache

  • 250 g Lindt Dessert Premium Dark chocolate
  • 250 ml pure cream (35% fat)
  • 1 tsp vanilla bean paste
  • 40 g caster sugar
  • 40 g glucose syrup
  • 40 g unsalted butter, softened


Milk chocolate and macadamia brownies

  1. Preheat oven to 175°C. Line an 18 x 18 cm square baking tin.
  2. Gently melt butter and chocolate together until just molten, remove from heat and set aside to cool.
  3. Whisk together eggs, raw caster sugar, vanilla bean paste and salt until pale and sugar has dissolved.
  4. Mix cooled chocolate butter mixture into egg mix. Gently stir in flour and malt and lastly chopped macadamias.
  5. Transfer batter into lined tin. Place in oven for 15-20 minutes or until top of cake is firm. (Take care not to over bake - the centre should still be slightly soft to create a decadent, fudgy brownie). Set aside to cool.
  6. Meanwhile, make chocolate ganache: Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.
  7. Once boiling, take off the heat and add in the chocolate. Mix with a stick blender until all the chooclate has melted (a whisk will also work fine; but the ganache will be smoother and silkier using a blender).
  8. Mix in the softened butter last; mix until smooth and glossy. Top cooled brownies with a little dark chocolate ganache and a few extra macadamias.
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