Ingredients:
8 oz semisweet chocolate
3 oz macadamia nuts, coarsely chopped
3/4 cup flour
1/2 cup light brown sugar
1/4 cup Dutch processed cocoa
1/4 cup sugar
6 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions:
Preheat oven to 350. Spray with baking spray or grease and flour one 9 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat*. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, nuts, salt, baking powder. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour into prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.
*You can get fancy and use a double boiler for this part, but frankly, I just dumped it all in the pot (pictured above), set it on a fairly low flame then basically ignored it while I beat the eggs, sugar and vanilla until fluffy and measured out the dry ingredients. When about 90% of the chocolate was melted, I removed it from the heat, whisked it together until smooth and that was it. I wouldn't recommend doing it in the microwave (too much chocolate to melt evenly) but doing it in a saucepan only takes a few minutes longer.
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8 oz semisweet chocolate
3 oz macadamia nuts, coarsely chopped
3/4 cup flour
1/2 cup light brown sugar
1/4 cup Dutch processed cocoa
1/4 cup sugar
6 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions:
Preheat oven to 350. Spray with baking spray or grease and flour one 9 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat*. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, nuts, salt, baking powder. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour into prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.
*You can get fancy and use a double boiler for this part, but frankly, I just dumped it all in the pot (pictured above), set it on a fairly low flame then basically ignored it while I beat the eggs, sugar and vanilla until fluffy and measured out the dry ingredients. When about 90% of the chocolate was melted, I removed it from the heat, whisked it together until smooth and that was it. I wouldn't recommend doing it in the microwave (too much chocolate to melt evenly) but doing it in a saucepan only takes a few minutes longer.
Spring this recipe!
The top of those brownies looks perfect! I never use macadamia nuts in cooking, but I like it when other people do.
ReplyDeleteFor a second I thought it said, 'Chocolate Satan Brownies'...hmmmm...!!!
ReplyDelete(prego brain)
Wow Rachel those look so great. How do you not weigh a million pounds with all this yummy stuff!?!
ReplyDeleteMy affinity for macadamia nuts with chocolate (I'm a true Hawaii girl, what can I say) is going to be the death of me. These brownies look amazing!
ReplyDeleteOKay, those brownies look absolutely amazing. But I also wanted to comment on the previous few posts, with the slush drink which sounds great, and the mango chicken too, which also sounds divine.
ReplyDeleteBeautiful Rachel... and I LOVE macadamias!
ReplyDeleteTo Die For
ReplyDeleteYUM!!!
Seriously? Yum! I love macadamia nuts.....they add to everything.
ReplyDeleteMy husband requested brownies to share with his co-workers for his last day of his internship- so I made these. (I managed to sneak one before they left the house!) They are really really good; I didn't have macadamias so I used pecans, they were just as good, I believe. I should have baked them 30 minutes like you said. I took them out of the oven at 25 because the top looked done and the toothpick came out (mostly)clean. The end result is a bit gooeyer than perhaps some people like brownies, but then there are some of us that like that gooey brownie. I really enjoy your blog and am always happy with your recipes!
ReplyDeleteThese brownies were awesome! I added a little instant espresso to the chocolate batter to give it a little more dimension. I could not get the eggs and sugar to get "fluffy" as the recipe suggested, but nevertheless, I think they turned out great. I will definitely be making them again.
ReplyDeleteIt's been quite a while since I first came across this recipe but it's still my go-to brownie recipe. It's got a good balance of ingredients - not 6 eggs, half a kilo of butter and 3 bags of sugar - but still makes a great brownie :)
ReplyDeleteThank you! I like it for the same reason!
DeleteI must admit I often sub-in white chocolate instead of macademia nuts! I'm not that keen on them and I think they're less common here in the UK. Dried cranberries are a great addition too.
DeleteI bet they are great too!
Delete