2 cups granulated sugar
1/2 teaspoon salt
9 ounces butter or margarine, at room temperature
1/4 cup light corn syrup
1 cup unsweetened Dutch process cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups coarsely chopped macadamia nuts, divided
Preheat the oven to 325 degrees F. Put a light coating of butter or margarine onto an 11 x 17 or 15 x 10-inch jellyroll pan, then line the pan with parchment paper.
In a large mixing bowl, cream together the sugar, salt, butter or margarine and corn syrup.
Add the eggs, cocoa, vanilla extract, flour and 1 1/2 cups of the nuts. Mix together thoroughly.
Pour the batter into the prepared pan and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 to 35 minutes. Test for doneness by inserting a wooden pick into the center of the pan. If the pick comes out free of moist batter, the brownies are fully cooked. Let cool to room temperature.