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brown sugar brownies

Brown Sugar Browines

The rich, deep-dish dessert bars are loaded with candied macadamia nut pieces and toasted coconut.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Candied Macadamia Nuts:

  • 30 grams egg white (1 large)
  • 15 grams water (1 tablespoon)
  • 3 grams vanilla bean paste (1/2 teaspoon)
  • 180 grams macadamia nut pieces (3/4 cup)
  • 50 grams granulated sugar (1/4 cup)
  • 1 gram fine sea salt (1/4 teaspoon)

Toasted Coconut:

  • 90 grams sweetened coconut flakes (3/4 cup)

Brown Sugar Brownies:

  • 113 grams unsweetened chocolate (4 ounces)
  • 226 grams unsalted butter (2 sticks OR 8 ounces), room temperature
  • 100 grams granulated sugar (1/2 cup)
  • 300 grams light brown sugar (1-1/2 cups)
  • 200 grams egg (4 large), room temperature
  • 10 grams vanilla bean paste (2 teaspoons)
  • 160 grams all-purpose flour (1-1/4 cups)

Instructions
 

Candied Macadamia Nuts:

  • Preheat the oven to 250 degrees F.
  • Add egg white, water, and vanilla bean paste to small mixing bowl. Whisk until frothy. Add macadamia nut pieces to egg white mixture. Toss to coat. Set aside for several minutes.
  • Add granulated sugar, and fine sea salt to a small bowl. Whisk to combine. Add half the sugar mixture to the macadamia nuts. Set aside for 10 minutes.
  • Using a slotted spoon, transfer the nuts to the remaining sugar mixture. Toss to coat.
  • Spread the macadamia nuts in a single layer on a parchment paper lined baking sheet. Bake in preheated oven for 15 minutes. Stir and bake additional 15 minutes.
  • Remove baking sheet from oven and cool on wire rack.

Toasted Coconut:

  • Preheat the oven to 250 degrees F.
  • Spread sweetened coconut flakes in single layer on cookie or baking sheet. Heat in oven until the coconut has dried and begins to brown along the outer edges, about 5 minutes.

Brown Sugar Brownies:

  • Preheat oven to 325 degrees F.
  • Line bottom of an 8-inch baking pan with parchment with enough parchment going up two opposite sides to create handles.
  • Add unsweetened chocolate to a small saucepan. Heat over very low heat until melted. Remove from heat and set aside to cool down.
  • Add unsalted butter, granulated sugar, and brown sugar to stand mixer. Beat on low for about 3 minutes until light and fluffy. Scrape sides of bowl with spatula, if necessary.
  • Add the eggs one at a time, beating until incorporated after each addition.
  • Add the melted chocolate and vanilla bean paste to the stand mixer bowl. Beat on low until incorporated. Remove stand mixer bowl from mixer.
  • Add the all-purpose flour to the chocolate mixture. Fold flour in with large spatula. Do not over mix.
  • Add candied macadamia nuts and toasted coconut to the brownie batter, reserving a hand full of each to sprinkle over the top for visual appeal.
  • Spread the batter evenly into the parchment lined pan. Bake 45 minutes in preheated oven. If center is still soft, bake 5 additional minutes. Repeat until the center is firm. Remove from oven and cool completely on wire rack. Remove brownies from pan with parchment paper handles.
  • Sprinkle reserved candied macadamia nut pieces and toasted coconut over the top.
Keyword brownies, candied macadamia nuts, macadamia nut brownies, toasted coconut