Indulge in the ultimate chocolate experience with these Raspberry & Macadamia Nut Fudgy Brownies. Each square is a rich, decadent delight, combining the classic fudgy texture of traditional brownies with the unique twist of tart raspberries and crunchy, roasted macadamia nuts. This recipe is a celebration of flavors and textures, making it a favorite that stands out from the crowd.
Why You’ll Love This
If you’re a fan of rich, chocolatey desserts, these brownies are a dream come true. They strike the perfect balance between the intense richness of chocolate and the bright, fresh burst of raspberries, all enhanced by the nutty crunch of macadamias. The addition of ground coffee deepens the chocolate flavor, creating a complex taste profile that’s utterly irresistible. They’re fudgy, moist, and guaranteed to satisfy your chocolate cravings.
Perfect Occasion
These Raspberry & Macadamia Nut Fudgy Brownies are versatile enough for any occasion. Serve them as a sophisticated dessert at dinner parties, a special treat for family gatherings, or as a luxurious snack to elevate your coffee break. They’re also the perfect gift for friends and loved ones on special occasions, beautifully packaged to show off your baking skills.
Decoration Tips
For an extra touch of elegance, sprinkle a light dusting of powdered sugar over the cooled brownies. You can also drizzle them with a simple chocolate ganache or top them with a raspberry and a piece of macadamia nut before serving. These small touches not only enhance the flavors but also make the brownies visually stunning.
Ingredients:
- 1/2 cup coconut oil
- 1 cup chocolate chips
- 1/2 cup maple syrup
- 1 cup almond flour
- 2/3 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground coffee
- 1/3 cup roasted macadamia nuts, plus extra for topping
- 1/2 cup raspberries, plus extra for topping
Method:
- Preheat your oven to 338°F (170°C) and prepare a 20×20 cm baking tin by greasing and lining it with parchment paper.
- In a saucepan, gently melt the coconut oil with the chocolate chips over low heat, stirring until smooth. Remove from heat.
- Whisk the maple syrup, almond flour, all-purpose flour, cocoa powder, eggs, vanilla extract, and ground coffee into the melted chocolate mixture until well combined.
- Gently fold in the macadamia nuts and raspberries with a spatula, being careful not to crush the raspberries.
- Pour the batter into the prepared tin. Sprinkle additional macadamia nuts and raspberries on top for decoration.
- Bake for 15-20 minutes, rotating the tin halfway through for even baking. Remember, a slightly undercooked center is key to achieving that fudgy texture.
- After baking, allow the brownies to cool completely in the tin before slicing into squares.
Enjoy these fudgy, rich Raspberry & Macadamia Nut Brownies, a delightful twist on a classic that promises to be a crowd-pleaser at any event.
