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