The Best Brownie Recipes: Classic Macadamia & Gluten-Free, Sugar-Free Options

A Warm Welcome From Art Bakery, Marbella
By: Chef Tanya Novak

There’s something magical about the aroma of freshly baked brownies wafting through the kitchen. It reminds me of my childhood afternoons spent helping my grandmother bake sweet treats back home in Ukraine. I still remember how carefully she would fold the chocolate into the batter, sprinkling in just a hint of something extra. Now, as the head chef at Art Bakery in sunny Marbella, I get the chance to bring those fond memories to life and share them with you. Today, I’d like to introduce two brownie recipes: a classic one with macadamia nuts and a gluten-free, sugar-free variation that is just as indulgent.

1. Brownie Basics & Chocolatey Goodness

Brownies are beloved for their rich chocolate flavor and decadent, fudgy texture. Typically made with butter, sugar, eggs, and chocolate, brownies come in countless variations. Some are cake-like, others are gooey and fudgy. Adding nuts, dried fruit, or toppings like salted caramel can offer interesting flavor twists.

At Art Bakery, we’ve explored many brownie renditions, but these two recipes remain crowd favorites. Whether you’re a fan of the classic dense brownie with crunchy macadamia nuts, or you’re looking for a healthier option that’s gluten-free and sugar-free, you’ll find these brownies are surprisingly easy to make and a delight to share.

2. Classic Brownie with Macadamia Nuts

Ingredients (Makes about 16 squares)

• 200 g dark chocolate (at least 60% cacao)

• 120 g unsalted butter, plus extra for greasing

• 150 g granulated sugar

• 3 large eggs

• 100 g all-purpose flour

• ¼ tsp salt

• 80 g macadamia nuts, roughly chopped

• 1 tsp vanilla extract (optional but recommended)

Method

1. Preheat & Prep
   Preheat your oven to 180°C (350°F). Lightly grease a square (20cm x 20cm) baking pan or line it with parchment paper.

2. Melt Chocolate & Butter
   In a heatproof bowl, melt the dark chocolate and butter over a pan of simmering water (or in the microwave in short bursts). Stir gently until smooth. Let it cool slightly.

3. Mix in Sugar & Eggs
   Whisk the sugar into the melted chocolate and butter mixture. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract if using.

4. Combine Dry Ingredients
   Sift the flour and salt into the wet mixture. Gently fold to combine, being careful not to overmix.

5. Add Macadamia Nuts
   Fold in the roughly chopped macadamia nuts until evenly distributed.

6. Bake
   Pour the batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not completely dry). Let the brownies cool before cutting into squares.

3. Gluten-Free, Sugar-Free Brownie

For those who need or prefer a gluten-free and sugar-free treat, these brownies still deliver on rich chocolate flavor. To keep them sugar-free, we’re using a sugar substitute. While there are many sugar alternatives out there (such as stevia, erythritol, or a blend of monk fruit sweetener), choose one that measures cup-for-cup like sugar for best results.

Ingredients (Makes about 16 squares)

• 200 g sugar-free dark chocolate (choose a brand with your preferred sweetener)

• 120 g unsalted butter (or coconut oil for a dairy-free twist)

• 3 large eggs

• 80 g gluten-free flour mix (look for one suitable for baking)

• ¼ tsp salt

• 80 g sugar substitute (erythritol or a stevia blend that bakes well)

• 1 tsp vanilla extract (optional)

Method

1. Preheat & Prep
   Preheat your oven to 180°C (350°F). Grease or line a 20cm x 20cm baking pan with parchment paper.

2. Melt Chocolate & Butter
   Melt the sugar-free dark chocolate and butter (or coconut oil) over low heat, stirring until smooth. Remove from heat and allow to cool slightly.

3. Combine Sugar Substitute & Eggs
   In a separate bowl, whisk together the sugar substitute and eggs. Add the vanilla extract if using.

4. Mix Wet & Dry
   Stir the egg mixture into the melted chocolate. Then add the gluten-free flour mix and salt. Fold gently until just combined.

5. Bake
   Pour into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with slightly moist crumbs. Let it cool before slicing into squares.

4. Food Cost Calculation per Portion

Below is a rough outline of ingredient costs (in Euros) for the Classic Brownie with Macadamia Nuts. Please note that prices vary depending on your location and the brands you choose. We’ll assume this recipe yields 16 portions.

A similar calculation can be done for the gluten-free, sugar-free version—though sugar-free chocolate and sugar substitutes may slightly increase the total cost. You can expect a similar or slightly higher price per brownie portion, depending on the quality and brand of the specialized ingredients.

5. Serving Suggestions & Plating Ideas

A. On the Plate

1. Vanilla Ice Cream & Warm Brownie
   A classic pairing! Serve your brownie warm with a scoop of artisan vanilla ice cream. Garnish with a drizzle of hot fudge or salted caramel sauce, and a fresh mint sprig.

2. Berry Compote & Whipped Cream
   Top a room-temperature brownie with a dollop of fresh whipped cream and spoon over a tart berry compote (raspberries or mixed berries). The bright acidity of the berries cuts through the richness of the brownie.

3. Chocolate Ganache & Fresh Berries
   If you want a show-stopping finish, coat your brownie with a layer of silky chocolate ganache and decorate with fresh berries (strawberries, raspberries) on top.

B. To-Go Options

1. Brownie Bites in a Box
   Cut brownies into bite-sized squares and layer them in a small, clear gift box with parchment paper. Tie with a ribbon for a sweet take-away treat.

2. Brownie Sundae Kit
   Package individual brownies with mini containers of chocolate syrup, sprinkles, and disposable spoons. Perfect for a fun take-home dessert kit.

3. Brownie Wedges in a Paper Cone
   For a casual street-food style presentation, slice brownies into triangles and place them in eco-friendly paper cones. Great for on-the-go munching.

6. A Personal Note from My Kitchen

I still remember the very first batch of brownies I made for Art Bakery. I was worried about getting that perfect fudgy texture—would it be too dry? Would it be too sticky? But as soon as I sliced into that shiny, crackly top and saw the fudge-like center, I knew it was a success. Over the years, I’ve played with many variations, from swirling peanut butter to stirring in exotic nuts. Yet, the smell of fresh brownies cooling on the rack never fails to remind me of home, comfort, and the happiness that comes from sharing good food.

Whether you’re going all out with our classic recipe or looking for a guilt-free option with the gluten-free, sugar-free version, I hope these brownies fill your home with the same heartwarming scent and joyful memories they’ve always brought me.

Thank you for stopping by my blog and sharing a slice of sweetness with me. I’d love to hear about your own brownie-baking adventures, so feel free to drop by Art Bakery in Marbella or leave a comment with your personal brownie twist!

Yours in all things sweet and chocolatey,

Chef Tanya Novak
Art Bakery, Marbella