Chewy, fudgy, and studded with white chocolate chips and macadamia nuts—these brownies are pure indulgence. 
If you enjoyed the white chocolate macadamia blondies I shared recently, you’ll love this chocolate version: white chocolate macadamia brownies. They combine rich chocolate flavor and a gooey, chewy center with the perfect mix-ins—sweet white chocolate chips and buttery macadamia nuts.
I’m a big fan of white chocolate macadamia cookies: white chocolate brings sweetness while macadamia nuts add a rich, slightly salty, buttery crunch. Pair that with a chocolate brownie base and you get a fantastic balance of flavors and textures.
Tips for Making White Chocolate Macadamia Brownies
I tested this recipe several times to get the texture and flavor just right. Key takeaways to ensure fudgy, flavorful brownies:
- Melt the butter in a saucepan, then whisk in the cocoa powder. Heating the cocoa helps it bloom and deepens the chocolate flavor.
- Use Dutch-process cocoa for a richer, more intense chocolate taste.
- Whisk the eggs and sugar together before adding them to the batter. This helps dissolve the sugar, creates a shiny top, and gives a slightly aerated, pleasant texture.
- Include the salt to balance the sweetness and enhance the chocolate notes.
- Measure flour carefully—too much flour yields dry brownies. Spoon and level your flour for accuracy.
- Chop the macadamia nuts fairly small so the brownies slice cleanly and are easy to eat.
- Don’t overbake. Ovens vary, so start checking around 25–30 minutes. A toothpick should come out clean or with a few moist crumbs when done.
Cool the brownies completely before cutting—this is important. Warm brownies are delicious but will not slice cleanly; chilling gives neat, even squares that are easy to serve or transport.
If you want a white-chocolate-forward version rather than chocolate with white chocolate chips, try a white chocolate brownie base and fold in about 1/2 cup chopped macadamia nuts.
For more brownie inspiration, consider these favorites: homemade chewy brownies, peanut butter brownies, or cream cheese brownies.
White Chocolate Macadamia Brownies
Ingredients
- 1 1/4 cup unsalted butter
- 1 1/4 cup cocoa powder
- 2 1/4 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour*
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Instructions
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Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper or lightly grease and foil.
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In a large saucepan, melt the butter over low heat.
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When the butter is almost melted, whisk in the cocoa powder until smooth and glossy.
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Remove from heat and cool for at least 5 minutes. Whisk in vanilla and salt.
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In a medium bowl, whisk the eggs and sugar together until blended and slightly ribboned.
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Make sure the cocoa-butter mixture is not hot, then gently whisk the egg-sugar mixture into it.
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Fold in the flour just until combined.
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Stir in the white chocolate chips and chopped macadamia nuts.
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Pour batter into the prepared pan and bake 30–35 minutes, or until the top appears set and a toothpick comes out clean or with a few moist crumbs.
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Cool completely (at least 4 hours) before cutting into squares.