Yield: Yields 48 bars.
These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping.
Make Ahead Tips
After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Dipping the knife in warm water and wiping it dry between cuts will keep the gooey topping from sticking to the knife.
Decadent! I have to confess I substituted chopped pecans for the macadamia nuts. I wasn't able to find any macadians at the grocery store. They were AMAZING...oh and I did one more cheat..I used a glass 13x9 and buttered it really well and used a serrated knife to cut and they came out beautifully.
These were awesome. The brownies were very fudgey and soft, and the macadamia nut topping was caramelized and delicious. The best ones were the corner pieces...Nom. Nom. Nom. I'm not sure that the coconut contributed anything. Maybe if they were toasted first it would've had better flavor. However, I thought the taste got lost and only contributed to the texture.
I don't know what's better than this combo of macadamia nuts, coconut, and chocolate. I baked the choc layer 15 min, top layer 32 min...came out perfect, not overbaked. Served with good van ice cream and made some caramel sauce to gild the lily - hey, why not? It was devoured by all.
One of the first dessert recipes I ever made from Fine Cooking. Possibly the recipe that made me fall in love with this website. Thanks again Fine Cooking!
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