Holiday time calls for excess and expense. These bar cookies fit the bill, white chocolate brownies with macadamia nuts! Please don't skimp on the quality of the chocolate, it makes all the difference.

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Recipe Summary

Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.

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  • Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.

  • Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.

  • Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.

  • Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.

Nutrition Facts

362 calories; protein 4.9g 10% DV; carbohydrates 35.4g 11% DV; fat 22.8g 35% DV; cholesterol 58.7mg 20% DV; sodium 70.9mg 3% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2003
This was a wonderful recipe. I cut out the nuts and it still tasted great. I don't think the baking time is nearly long enough. Next time I'll try at least another 20 minutes. It looked done but then sank in the middle and was raw and doughy everywhere but the edges. However I baked it in stoneware and perhaps this made a difference. I would still highly recommend this recipe. I served them hot with Vanilla Ice Cream and "Sue's Hot Fudge Sauce" (also from this site). Awesome! Read More
(10)

Most helpful critical review

Rating: 3 stars
12/25/2006
If I try these again I will use a 9x13 pan. It is a very rich cookie and over an inch high when I used the 9x9 pan. The stated serving size (1/16) gave an enormous cookie that was a bit overwhelming. They broke apart when I tried to make smaller pieces. I think I would also use bigger chunks of macademia nuts. Read More
(5)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2003
This was a wonderful recipe. I cut out the nuts and it still tasted great. I don't think the baking time is nearly long enough. Next time I'll try at least another 20 minutes. It looked done but then sank in the middle and was raw and doughy everywhere but the edges. However I baked it in stoneware and perhaps this made a difference. I would still highly recommend this recipe. I served them hot with Vanilla Ice Cream and "Sue's Hot Fudge Sauce" (also from this site). Awesome! Read More
(10)
Rating: 3 stars
12/25/2006
If I try these again I will use a 9x13 pan. It is a very rich cookie and over an inch high when I used the 9x9 pan. The stated serving size (1/16) gave an enormous cookie that was a bit overwhelming. They broke apart when I tried to make smaller pieces. I think I would also use bigger chunks of macademia nuts. Read More
(5)