macadamia nut brownies |
|
Let me get this out in the open--chocolate is not my favorite. Hopefully this confession will not cause Feeding My Ohana traffic to plummet. But oh-my-stars these, brownies are so good. Crunchy and chewy and surprisingly, not too sweet. I had three of them in one sitting. Goes well with tea, coffee, red wine and breathing in general.
Like all baked goods, my husband made this. When I was looking at the recipe, I asked him, "Did you really follow all these directions?!" Yes, he did. Because when you bake (as well as when you build computer networking equipment), following directions and things like measuring are very good things. The original recipe used walnuts, but we used macadamia nuts. Not just because we are Hawaii people, but because they hold up better than walnuts and give a little more substance. |
Pam (you know, the cooking spray)
10T of butter (1 block plus 1/4) 1 3/4 cup white sugar 3/4 cut unsweetened cocoa powder (it looks like dirt) |
1t pure vanilla extract
2 eggs 1/3 cup plus 1T flour 1/4t salt About a cup of macadamia nuts, coarsely chopped |
Line an 8 x 8 pan with foil, and leave an overhang of about 2 inches. Spray this with Pam.
Melt all that butter and continue cooking until the butter stops foaming and starts to turn brown (or in our case, watch TV for a bit until you hear the butter start to crackle). Take it off the stove and whisk together sugar, cocoa, 2t of water, vanilla and salt. Cool for 5 minutes. Add eggs one at a time, really whisking well so you don't get undesirable scrambled chocolate eggs. When this is thick and shiny, whisk in the flour in 60 strokes. (No, I don't know why).
Dump batter into the foil-lined pan. Back at 325 degrees for about 25 minutes, until a toothpick stuck into the center comes out almost clean. Cool and then use the overhand to pull the brownies out of the pan.
Melt all that butter and continue cooking until the butter stops foaming and starts to turn brown (or in our case, watch TV for a bit until you hear the butter start to crackle). Take it off the stove and whisk together sugar, cocoa, 2t of water, vanilla and salt. Cool for 5 minutes. Add eggs one at a time, really whisking well so you don't get undesirable scrambled chocolate eggs. When this is thick and shiny, whisk in the flour in 60 strokes. (No, I don't know why).
Dump batter into the foil-lined pan. Back at 325 degrees for about 25 minutes, until a toothpick stuck into the center comes out almost clean. Cool and then use the overhand to pull the brownies out of the pan.