Monkey see, monkey do, Katrina made brownies and I did too.
I didn’t want to be too big of a copy cat, though. So instead of using Katrina’s recipe, I halved it, nixed the ganache, and added a base of white chocolate chunk macadamia cookie using some refrigerated dough.
I wasn’t sure the experiment would work or whether I should bake the base first then add the brownies, but I was having fun experimenting and decided to just throw it all in and bake it at once. The results were shiny topped chocolate fudge brownies with a crunchy crust of macadamia nut & white chip cookies.
Macadamia White Chip Crusted Brownies
6 squares of refrigerated Nestle Ultimate White Chocolate Chunk Macadamia Cookie dough
6 tablespoons unsalted butter
1/2 cup granulated sugar
1/3 cup brown sugar
1 tablespoon water
1 large cold egg
1 teaspoon vanilla extract
2/3 cups all-purpose flour (80 grams)
1/4 cup plus 2 tablespoon unsweetened natural cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Line an 8 inch square pan with non-stick foil. Press the six squares of cookie dough into pan to bake a crust.
Melt the butter in a large microwave-safe mixing bowl. Add both sugars to the hot melted butter, then whisk in the water, cold egg and vanilla.
In another bowl, stir together the flour, cocoa, baking powder and salt. Stir the dry ingredients in with the wet until combined. Spread the batter into the prepared pan. And bake for 22-25 minutes or until a toothpick inserted in the center comes out relatively clean (no batter). As soon as the hot brownies come out of the oven, lightly press some M&Ms on the top. Remove to wire rack to cool. Transfer to the refrigerator to continue cooling and chilling. When very cold, lift brownies from pan, set on a cutting board and score into 16 squares.