Macadamia and Davidson’s Plum Chocolate Brownies
Rich chocolate brownies infused with tangy Davidson’s plum and crunchy toasted macadamia nuts for a uniquely Australian twist on a classic dessert. This australian-inspired desserts ready in about 45 minutes layers dark chocolate (70% cocoa), chopped, (113 g) unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz dark chocolate (70% cocoa), chopped
- 1/2 cup (113 g) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Davidson’s plum jam
- 1/2 cup toasted macadamia nuts, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: Melt 6 oz chopped dark chocolate and 1/2 cup unsalted butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat.
- Step 3: Stir in 1 cup granulated sugar, then whisk in 2 large eggs one at a time until fully combined. Add 1 tsp vanilla extract and 1/4 cup Davidson’s plum jam, mixing gently.
- Step 4: In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt. Fold the dry ingredients into the wet mixture until just combined.
- Step 5: Stir in 1/2 cup chopped toasted macadamia nuts, reserving a few for topping. Pour batter into prepared pan and sprinkle reserved nuts on top.
- Step 6: Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan before cutting into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Davidson’s Plum Chocolate Brownies take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Davidson’s Plum Chocolate Brownies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Davidson’s Plum Chocolate Brownies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Davidson’s Plum Chocolate Brownies for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Davidson’s Plum Chocolate Brownies?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
