White Chocolate & Macadamia Nut Brownies

in Diana's Recipe Book

Average Rating:  (total ratings: 5)

Servings: 16

Comments: A change from your usual chocolate brownie; a tropical touch using macadamia nuts give them a wonderful flavor and a nice crunch.

Ingredients: 6 oz. white chocolate, chopped 10 tbsp. (1 1/4 sticks/5 oz/141g) unsalted butter 3 eggs, lightly whisked 1 cup all-purpose flour 1/2 cup whole powdered milk 1/4 cup granulated sugar 1/4 tsp. baking powder 6 1/2 oz. white chocolate (extra), chopped 1 cup macadamia nuts, cut into halves Melted butter, to grease pan

Instructions: 1. Preheat oven to 350 degrees F (180 C). Brush an 8-inch square cake pan with the melted butter to grease. Line the bottom and sides of pan with parchment paper, allowing it to overhang the sides. 2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined. 3. Sift the flour, powdered milk, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined. 4. Pour into the prepared pan and bake in preheated 350 degree F (180 C) oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the center. Remove from oven and set aside to cool completely in pan on wire rack. Cut into 16 squares. Makes 16 squares. Tips: To Freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze. To Thaw: Place in refrigerator for 8 hours. Remove and set aside for 30 minutes to bring to room temperature.

Date: April 13, 2005

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County