Magnificent Mocha Macadamia Nut Brownies

Magnificent Mocha Macadamia Nut Brownies

These brownies have a whisper of Hawaii with its signature creamy macadamia nuts and the gentle bite of pineapple to counteract the heaviness of the cream cheese. These brownies are sure to be the hit of any outing or “inning”.

This recipe makes about 16 brownies.

Ingredients for Magnificent Mocha Macadamia Nut Brownies:
6 ounces sweet baking chocolate, chopped
3 tablespoons unsalted butter, softened to room temperature
1/2 cup granulated white sugar
2 large eggs
2 tablespoons coffee, brewed strong
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts

Ingredients for Cream Cheese Filling:
3 ounces cream cheese, softened to room temperature
2 tablespoons (1/4 stick) unsalted butter, softened to room temperature
1/4 cup granulated white sugar
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract
1 8-ounce can crushed pineapple, drained

Directions for Cream Cheese Filling:
In a medium size bowl, beat the cream cheese and butter together until light and fluffy. (This is easier with an electric mixer, but strong women’s arms have been used for centuries.)
Add the sugar into this gradually and beat until the sugar is well incorporated.
Beat in the egg then mix in the flour, pineapple and vanilla. Set mixture aside.

Directions for Magnificent Mocha Macadamia Nut Brownies:
Preheat oven to 350°F.
Lightly butter an 8-inch square nonstick baking pan.
In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth. Remove the pan from the heat and cool slightly.
In a large bowl, use a wooden spoon or electric mixer to beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes with the beater, 2-4 minutes by hand.
Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
Stir in chocolate chips and macadamia nuts.

Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture. Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
When cool to the touch, take a sharp knife and cut them into squares.