Chocolate Chip Macadamia Crunch Brownies
Spectacular chocolate chip brownie with macadamia nuts and a luscious chocolate chip, cream cheese and powdered sugar icing on top. Sensational recipe!
Ingredients
BROWNIES:
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups semisweet chocolate chips
- 1 cup chopped Mauna Loa macadamia nuts
CHOCOLATE CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese softened
- 12 oz. pkg. chocolate chips melted
- 2 cups powdered sugar
Instructions
BROWNIES:
- Preheat oven to 350°.
- Cream together the butter, white sugar, brown sugar, eggs, vanilla, salt and baking soda with an electric mixer.
- Stir in flour, chocolate chips, and macadamia nuts with a wooden spoon.
- Spray a 12x17” cookie sheet with cooking spray.
- Fit cookie dough mixture into pan.
- Bake at 350° for 20-22 minutes or until cake tester comes out clean.
- Cool completely.
- Frost with Chocolate Cream Cheese Frosting.
- Allow frosting to dry slightly before cutting. (I refrigerated the brownies before cutting into bars).
- Cut into 48 bars. Refrigerate until ready to serve.
CHOCOLATE CREAM CHEESE FROSTING:
- Melt chocolate chips over low heat in small saucepan.
- Soften cream cheese in bowl.
- Add powdered sugar and beat with an electric mixer.
- Fold in chocolate and mix well.
- Spread frosting on top of brownies.
- Allow Chocolate Cream Cheese Frosting to set at least 15 minutes before cutting into bars—or refrigerate which helps make the brownies easier to cut.
Notes
© Can’t Stay Out of the Kitchen
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