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White chocolate, orange liqueur and macadamia nut dust make these brownies something really special!!


  • 4 unsweetened white chocolate, morsels or broken into pieces
  • 6 tablespoons butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 ounces orange liqueur, (Cointreau or Grand Marnier)
  • 1 orange, zested
  • 5 ounces white chocolate, morsels or chopped small
  • 2/3 cup Macadamia nuts, chopped and pulsed in blender or processor to dust


  • Preheat oven to 325 degrees Fahrenheit. Butter baking pan; and set aside.
  • Stir unsweetened chocolate and butter in medium saucepan over low heat until melted and smooth. Cool to room temperature.
  • Sift flour, baking powder and salt into small bowl. Once well incorporated, mix in macadamia nut dust.
  • Beat sugar, eggs, zest and orange liqueur in medium bowl until mixture is very thick, about 3 minutes. Stir into unsweetened chocolate mixture, alternating with equal portions of the flour mixture until there is one batter. Be sure to mix well.
  • Stir in sweet white chocolate morsels or small pieces. Mix gently to reserve individual morsels.
  • Pour batter into prepared pan and bake for 25 to 30 minutes, or until toothpick tests with moist crumbs. Cool brownies on a rack. Garnish with candy orange slices or candied orange zest.
  • Variation: Cherry Rancher Brownies: substitute orange liqueur with 1 or 2 pkgs (based on desired flavor and color) of Cherry Kool-Aid powder mix. Garnish brownies with maraschino cherry halves.

Categories: Dessert 
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