Milk Chocolate Macadamia Nut Brownies

This recipe put a dent in my Hershey’s Macadamia Kisses supply, and that is a-okay. I want to use them while they’re still fresh, and right now the macadamias inside the Kisses are fresher than any of the ones I’ve purchased here in Austin. Thanks again to Stephanie, who brought the special Kisses home from Hawaii.

Hershey's Milk Chocolate Kiss Brownies

Earlier in the week I posted a chocolate cookie recipe that called for chopped Kisses. Now I’ve got a brownie recipe which uses them in the batter and on top.

The original recipe was posted on, but I changed it by converting the measurements, using Macadamia Kisses instead of milk chocolate, using corn syrup in place of honey and adding salt and vanilla.  I also topped the brownies with very roughly chopped up Kisses which I let melt slightly and re-solidify so that the brownies would have a little more dimension and texture.

macadamia nut brownie

One thing you don’t have to worry about is having these brownies turn out cakey or dry.  They are fudgy through and through, but very firm and chewy thanks to the syrup.  This is one brownie I plan to make often, and an excellent use of milk chocolate.

Milk Chocolate Macadamia Nut Brownies
Prep time
Cook time
Total time
Brownies made with melted Hershey's Kisses, melted semisweet chocolate and topped with chopped Hershey's Kisses
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 9 tablespoons unsalted butter
  • 3 1/4 ounces semisweet dark chocolate squares, chopped
  • 25 Macadamia Nut Hershey's Kisses (or just use regular Kisses)
  • 1/2 cup light brown sugar, firmly packed
  • 2 tablespoons honey or corn syrup
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten with a fork
  • 1 cup (4.5 oz) unbleached all-purpose flour
  • 1/3 cup toasted macadamia nuts -- omit if using Macadamia Kisses
  • 25 Macadamia Nut (or regular) Hershey's Kisses, roughly chopped
  1. Preheat the oven to 350 degrees F. Line an 8 inch square metal baking pan with foil and spray with baking spray or line with parchment paper.
  2. Melt the butter in a saucepan set over medium heat. Add dark chocolate and milk chocolate Kisses; reduce heat to low and stir until melted and smooth. Remove from heat and stir in the sugar, syrup, salt and vanilla. Gradually stir in the lightly beaten eggs, followed by the flour. When flour is incorporated, stir in the macadamia nuts (if using).
  3. Pour the mixture into the prepared pan and bake for about 25 minutes or until the brownies appear set. Remove from the oven and immediately scatter the chopped Hershey’s Kisses over the top. Return to the oven for exactly one minute.
  4. Let the brownies cool to room temperature, then chill thoroughly.
  5. Grasp foil, lift from pan and cut into squares while cold.
Make sure to chill the brownies thoroughly before cutting. They taste even better on Day 2.


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  1. Jan Harris says

    I’m invited to Hawaii in November. I like to grocery stores and see the regional favorites. Maybe I’ll bring some of these back.

  2. Ela says

    The brownies looks so inviting, Anna. I’ve never seen this kind of kisses in my area, would love to find some and try it on cookies and bars.

  3. says

    Yum! Looks like a perfect brownie. Now I have to try that. I’ve tried some with corn syrup before. I’ll have to see if the recipes are the same/similar.

  4. Julianne says

    These look awesome but I’m in the UK and we don’t have Hershey’s Kisses – are they like a caramel coated in chocolate or more like flavoured chocolate drops? Also, the ingredients list has 25 Macadamia Nut Hershey’s Kisses shown twice, so are the first 25 meant to be melted with the chocolate?

  5. says

    Hi Julianne! Yes, the first 25 are melted in. I will try to make that more clear in the directions by saying “chocolate and Chocolate Kisses” instead of just chocolate. If you can’t find them in the UK you can just substitute 92 grams of chopped milk chocolate. For the top layer, just throw on some roughly chopped candy bars.

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