White Chocolate Raspberry Macadamia Nut Brownies

These are not your average chocolate brownie, but they are equally as delicious!

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The only downside to these is that they’re pretty sticky because of the icing, but who cares… they’re amazing!

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Enjoy!

 

White Chocolate Raspberry Macadamia Nut Brownies

INGREDIENTS

Brownies:

1/2 cup sugar

2 eggs

2 tsp vanilla

13 (1 oz. each) white chocolate pieces

1/4 cup butter

1 cup flour

1/4 tsp baking powder

1/2 cup mini white chocolate chips

3/4 cup raw macadamia nuts

Icing:

1/2 cup mini white chocolate chips

3 tbs butter

1/2 confectioners sugar

1 tsp vanilla

3 tbs raspberry jam

 

DIRECTIONS

1. Preheat oven to 350°F and line a 9×9 inch pan with tin foil, letting it hang over the edges.

2. In a large bowl, blend sugar and eggs on high for roughly 4 minutes. Then add in the vanilla.

3. In a double boiler, melt the butter and chocolate until smooth. Add this mixture to the sugar mixture and beat on low until combined.

4. Blend in the flour and baking powder until combined.

5. Fold in the white chocolate chips and macadamia nuts.

6. Pour batter into prepared pan and evenly distribute it around the pan. Put in the oven for 25-30 minutes.

7. In a double boiler, melt all icing ingredients together until smooth. Pour over cooled brownies evenly and sprinkle as many white chocolate chips on top as you want.

 

Recipe adapted from Cooks.com

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