Macadamia Cheesecake Brownie

Macadamia Cheesecake Brownie


  • 8 ounces semisweet chocolate
  • 6 tablespoons butter
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups finely chopped Mauna Loa macadamia nuts
  • Powdered sugar


  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Lightly oil a 9-inch springform pan.

For the brownies: In the top of a double boiler, melt together chocolate and butter over simmering water. Remove from heat and let cool. In a large bowl, beat the eggs until foamy. Gradually beat in the sugar until light and fluffy. Stir in the chocolate mixture until blended. Stir in the flour, baking powder and salt until smooth. Stir in macadamia nuts. Spread batter evenly into prepared pan.

For the cheese topping: In a large bowl, beat cream cheese and sugar together until smooth, scraping the sides often. Beat in butter until fluffy. Gradually beat in egg and vanilla.

Spoon cheese topping over chocolate batter. Swirl together lightly to marble. Bake for 60 to 75 minutes, or until center is just set. Cool on a rack then cover and chill. Sprinkle with powdered sugar.