Macadamia Nut Brownies
These macadamia nut brownies are rich, fudgy, and so easy to make! Decadent melty chocolate with buttery macadamia nuts – they are absolute perfection. Plus they are gluten free, dairy free, and made with only a handful of ingredients.
Why You’ll Love Them
- Easy to make.
- Perfect sweet treat.
- Made with wholesome ingredients.
- Gluten & dairy free.
- Can be made vegan.
- Packed with healthy fats.
- Family favorite.
- Rich & fudgy.
Ingredients & Substitutions
- Eggs. You will need two eggs. I always try to choose organic and pasture raised when possible. Can be swapped with flax egg to make them vegan.
- Coconut sugar. Coconut sugar is the main sweetener in these macadamia nut brownies. You can sub with organic cane sugar.
- Maple syrup. Another sweetener in these macadamia nut brownies. You can sub with honey.
- Tahini. Tahini adds the perfect subtle nutty flavor. Sub with nut butter of choice.
- Vanilla extract. Pure vanilla extract is added for a slight vanilla flavor.
- Coconut flour. To keep these gluten free I use coconut flour. I haven’t tried with other flours and am not sure how they would turn out if you use a different one.
- Cocoa powder. Organic cocoa powder is used to give these brownies their chocolatey flavor.
- Macadamia nuts. Raw macadamia nuts, roughly chopped.
- Dark chocolate. I used a dark chocolate bar, roughly chopped. You can sub chocolate chips.
How to Make
Step 1
Preheat oven. Preheat oven to 350. Grease 8×8 glass pan and set aside.
Step 2
Mix the wet ingredients. In a large bowl, combine eggs and coconut sugar until creamy. Add in tahini, maple syrup, vanilla and stir until well combined.
Step 3
Mix dry ingredients & combine. In another bowl, mix together dry ingredients. Add to wet mixture and mix until fully combined. Fold in chocolate and macadamia nuts.
Step 4
Bake then enjoy! Bake 20-25 minutes until your preferred level of doneness. Let cool for 15 minutes. Then enjoy the macadamia nut brownies.
Expert Tips
- Choose tahini that is smooth and runny, the consistency matters. I personally only use Soom tahini.
- For gooey macadamia nut brownies, remove from oven when slightly underdone and allow to cool for 15 minutes to finish cooking.
- Use high quality chocolate! I always choose organic and over 75% cocoa.
- For the macadamia nuts, look for dry roasted.
- Add collagen for some added protein!
- There’s a fine line between a raw brownie and an over baked dry one. Minutes matter, so do check after the first 20 minutes.
Frequently Asked Questions
Are these dairy and gluten free?
Yes these brownies are dairy free, gluten free, and grain free!
Can I add white chocolate?
You sure can! It would be delicious with a mix of white and dark chocolate.
Can they be made nut free?
Absolutely, just leave out the macadamia nuts.
How do I store them?
Store in an airtight container at room temperature or tightly cover the dish they were baked in.
You May Also Like
- Gluten Free Vanilla Cupcakes
- No Bake Protein Bites
- Flourless Peanut Butter Pumpkin Muffins
- Chocolate Dipped Peanut Butter Cookies
- Blueberry Muffins with Crumb Topping
- Double Chocolate Peanut Butter Banana Bread
Double Chocolate Macadamia Nut Brownies
Ingredients
- 2 eggs
- ½ cup coconut sugar
- 3 tbsp maple syrup
- 1 cup tahini
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- ⅓ cup cocoa powder,
- ½ tsp baking soda
- scoop collagen protein
- pinch sea salt
- ⅓ cup macadamia nuts, chopped
- 1 dark chocolate bar, chopped
Instructions
- Preheat oven to 350. Grease 8×8 pan and set aside.
- In a large bowl, combine eggs and coconut sugar until creamy. Add in tahini, maple syrup, vanilla and stir until well combined.
- In another bowl, mix together dry ingredients. Add to wet mixture and mix until fully combined.
- Chop up dark chocolate bar and macadamia nuts. Fold into mixture.
- Bake 20-25 minutes until your preferred level of doneness. Let cool for 30 minutes Store in fridge.
I’ve made these so many times now because they are THAT good! They are super simple to make. These brownies are a perfect balance of a chewy chocolatey brownie with a good crunch from the chopped macadamia nuts. They don’t last long in my household for a reason!
I’m so glad you love these brownies as much as I do!! They don’t last very long in our house either(:
I LOVE THESE SO MUCH! Being GF and DF I am always on the lookout for delicious treats sans the bad stuff (additives and all that junk!). This recipe will be on repeat for the time being.
So happy to hear you loved these GF & DF brownies!! They one of my favorites and are on repeat for me as well(:
I make these every month during the last few days of my late luteal phase so that they are also ready for my menstrual phase. They are my go to brownies to make and are the most amazing ones you will ever make. ?
Thank you for your sweet comment! They are my favorite sweet treat to make and are perfect for the late luteal/menstrual phase!
These are always a winner in our house!
So happy to hear that!! They are a winner in ours as well(:
Made these a few weeks back to try to curb my chocolate sweet tooth with a healthier version. I’m usually not a big tahini fan but WOW these were good a- the tahini gave it such a soft, gooey texture and the taste was phenomenal. They lasted all of 3 days, so needless to say we’ll definitely be making them again.
SO happy you loved them!! The tahini really does add the best texture. Now I’m craving a batch too(:
The BEST guilt free brownies and so easy to make! Husband couldn’t believe there was tahini in it. These are a staple in my house now
This is the best review!! The husband test is truly the best. They are a staple in our house as well(: