White Chocolate And Macadamia Nut Brownies
Serving Size : 14
Ingredients for prepare White Chocolate And Macadamia Nut Brownies
:
| Amount | Measure | Ingredient - Preparation Method |
| 2/3 | cup | macadamia nuts |
| 1 | cup | flour - plus 2 tbsp. |
| 3/4 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1/4 | cup | unsalted butter |
| 1/2 | cup | sugar |
| 2 | tablespoons | water |
| 9 | ounces | white chocolate |
| 2 | large | eggs |
| 1 | teaspoon | vanilla extract |
recipe White Chocolate And Macadamia Nut Brownies
1. Preheat oven to 325 degrees F. If macadamia nuts are salted, blanch
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in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer
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to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then
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coarsely chop. If nuts are unsalted, just toast and chop. 2. Combine flour, baking powder, and
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salt. Set aside. 3. Place butter, sugar, and water in a medium saucepan over low heat. Cut 6
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ounces of the white chocolate into large (1- or 2-inch) chunks and the
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remaining 3 ounces into small (1/4-inch to 1/2-inch) chips. 4. When butter has melted,
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remove from heat, add the 6 ounces white chocolate chunks and stir until chocolate melts.
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5. Beat in eggs and vanilla. Stir in flour mixture until just blended. Stir in the 3 ounces of white
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chocolate chips and the nuts. 6. Spread batter in a greased 8- or 9-inch
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square baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in
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center comes out clean. Cool on a wire rack, then cut into squares. * Timesaver Tip: Brownie batter
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can be made ahead and frozen before baking. Line an 8- or 9-inch square pan with heavy-duty foil. Spoon
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batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan
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and wrap tightly. Label and date package. Freeze at 0 degrees F up
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to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees
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F oven until skewer inserted in center comes out clean (40 to 50 minutes). Microwave Version: Chocolate may
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be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power
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for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth.
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Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar
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and water and continue with step 5.
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