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£13.46 / 100g
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Macadamia Nut Brownies


Chocolate frosting, optional


  1. Preheat oven to 180 degrees / gas mark 4 and line an 8 inch by 8 inch pan with greaseproof paper.
  2. Into a large bowl place the pumpkin puree, macadamia nuts, cocoa powder, peanut butter, and sugar (if using).
  3. Mix all ingredients together until smooth and fully combined.
  4. Transfer batter to prepared pan and bake until a toothpick inserted in the centre comes out clean, about 35 minutes.
  5. If desired, frost by whisking butter until it is creamy in texture, fold in the sieved icing sugar and cocoa and mix well together, spread on brownie and dust with pumpkin spice.
  6. If not eaten immediately, they can be stored in an airtight container for 3-4 days or they can be frozen before icing.


Laura Mitchell

Hi Rosie, thank you for spotting this. It is indeed a typo and should read 8×8 inches. I have updated the recipe.
Do let us know if you’ve tried this or any of our recipes!

Laura Mitchell

I was thinking of trying the macadamia nut brownie recipe. It says grease a 4inch by 4inch pan. Is that correct. This seems like a very small batch of brownies or is this a typo?

Yours Rosie

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