Wattleseed and Macadamia Chocolate Slice
Rich chocolate slice with roasted wattleseed and crunchy macadamias for a uniquely Australian twist on a classic dessert bar. 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 180 calories and feeds 16, 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
- 8 oz dark chocolate (70% cocoa), chopped
- 1/2 cup (113 g) unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup all-purpose flour
- 2 tbsp ground wattleseed
- 1/2 cup macadamia nuts, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. In a microwave-safe bowl, melt 8 oz chopped dark chocolate and 1/2 cup unsalted butter together in 30-second increments, stirring after each, until smooth.
- Step 2: Whisk in 3/4 cup granulated sugar until well combined. Add 2 large eggs one at a time, whisking vigorously after each to incorporate fully.
- Step 3: Stir in 1 tsp vanilla extract. In a separate bowl, sift together 3/4 cup all-purpose flour, 2 tbsp ground wattleseed, and 1/4 tsp salt.
- Step 4: Fold the dry ingredients gently into the chocolate mixture until just combined. Stir in 1/2 cup chopped macadamia nuts.
- Step 5: Pour batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 6: Cool completely in the pan on a wire rack before cutting into 16 squares to serve.
Frequently asked questions
How long does Wattleseed and Macadamia Chocolate Slice 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 Wattleseed and Macadamia Chocolate Slice?
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 Wattleseed and Macadamia Chocolate Slice?
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 Wattleseed and Macadamia Chocolate Slice for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Wattleseed and Macadamia Chocolate Slice?
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.
