Chocolate brownie recipes have been around for a long time. The first appeared in print during the last decade of the nineteenth century, and since then there have been thousands more. I just love fudgy brownies—squares of moist fudge-like cake rich with chocolate flavor. In the recipe here, I’ve included macadamia nuts because the butteriness and crunch of the nuts add new dimensions of taste and texture.
Macadamia nuts originated in Australia, and they thrive in Hawaii’s tropical environment. They ripen in December and fall off the trees when ready to eat. Their shells are incredibly tough and special machines crack them open. I’ve used a hammer, but the fragments of shell go all over the place. Fortunately, macadamia nuts are sold shelled; it some cases they’re lightly toasted.
One brand from Hawaii Island, Taofe, sells sun-dried macadamias. They are grown chemical-free in Holualoa, an area about 1,500 feet above sea level. The nuts are tan-colored, crunchy, and taste great. Their email is taofefarmhawaii@gmail.com. You’ll find many brands of Hawaiian macadamia nuts in supermarkets.
