Best Chocolate Macadamia Nut Brownies Recipes
WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE
From Bon Appetit Restaurant Recipes - Goodfellow's - Minneapolis, MN. Chef Stephan Pyles at Goodfellow's says that this brownie "is the brownie of my childhood, only made with white chocolate instead of dark. It's as decadently chocolate as you can possibly get - hot fudge, pieces of white chocolate in the brownie, the butteriness of the macadamias. It's about as rich a dessert as I would dare do."
Provided by Juenessa
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Brownie:.
- Preheat oven to 350 degrees F.
- Butter and flour a 9x13-inch baking pan.
- Sift flour with salt into bowl.
- Using electric mixer beat eggs in large bowl.
- until frothy.
- Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
- Add melted butter and vanilla and stir well (mixture may look curdled).
- Fold in flour.
- Fold in nuts and chopped chocolate.
- Pour batter into prepared pan.
- Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
- Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
- Cut brownies into squares.
- Transfer to plates.
- Pour Hot Fudge Sauce over and serve.
- Hot Fudge Sauce:.
- Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
- Add chocolate and stir until chocolate is melted and smooth.
- Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
- Makes about 1 1/2 cups sauce.
Nutrition Facts : Calories 239.5, Fat 16.8, SaturatedFat 8.3, Cholesterol 42.5, Sodium 47.8, Carbohydrate 21, Fiber 0.6, Sugar 15.4, Protein 2.5
CHOCOLATE MACADAMIA NUT BROWNIES
Macadamia Nuts were well-known to the indigenous inhabitants of Australia, and were first discovered by early white settlers in 1828. This now immensely popular Bush Nut is found in many Australian recipes. These Chocolate Macadamia Nut Brownies can be eaten straight away or made up to a week before required. Keep covered in the refrigerator or perhaps, if you want them to still be where you've put them in a week's time, hidden. Adapted from a recipe on the "Australian Women's Weekly" website.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to moderate.
- Grease a deep 19cm-square cake pan, and cover the base with baking paper.
- Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
- Remove the pan from the heat.
- Add the sugar and honey.
- Stir in the lightly beaten eggs.
- Sift the flour.
- Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
- Pour the mixture into the prepared pan.
- Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
- Cool the brownies in the pan, and cut into squares when cold.
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