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Lindt Milk Chocolate and Macadamia Brownie

There is something truly special about a good brownie. Slightly chewy and decadently rich in the centre with a slight crust on the exterior. This Lindt milk chocolate version of a brownie is combined with the richness of roasted Macadamia nuts which bring a stunning crunch and great flavour.

You can bake these a little longer for a more cakey finish to the centre or less to a rich, soft interior. True bliss.



  • 185g Butter, unsalted
  • 180g Lindt Milk Chocolate
  • 3 Eggs
  • 140g Raw caster sugar
  • 1 tsp Vanilla bean paste
  • 170g Plain flour, sifted
  • 25g Malted milk powder*
  • 80g Macadamia nuts, roasted and coarsely chopped
  • * Malted milk powders can be found in ‘milk additive’ aisle of supermarkets. It provides a lovely malted note that goes well with the chocolate and the nuts


Step 1.

Preheat oven to 175⁰C. Line an 18 x 18 cm square baking tin.

Step 2.

Gently melt butter and chocolate together until just molten, remove from heat and set aside to cool. Whisk together eggs, raw caster sugar, vanilla bean paste and salt until pale and sugar has dissolved.

Step 3.

Mix cooled chocolate butter mixture into egg mix. Gently stir in flour and malt and lastly chopped macadamias. Transfer batter into lined tin. Place in oven for 15-25 minutes or until top of Brownie is firm to touch. Take care not to over bake - the centre should still be slightly soft to create a decadent, fudgy brownie. Set aside to cool.

Step 4.

Optional Top with little dark chocolate ganache and a few extra macadamias.


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