Page 2

Permalink Chapter: seven  


Step 1

Preheat oven to 375 degrees F. Grease 13 x 9 inch baking tin.

Step 2

Melt the chocolate slowly in a bowl with the butter or margarine over a pan of hot water, stirring occasionally. Allow to cool. Dissolve the coffee and the cocoa with 2 Tablespoons of the hot water.

Step 3

In another bowl, mix together the coffee, cocoa, eggs, sugar and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and chocolate chips, and then pour the mixture into the prepared tin.

Step 4

Bake in the preheated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Leave to cool in the tin. When the brownies have completely cooled, cut into squares.

Step 5

This is a modification. The original recipe calls for 2 teaspoons of coffee. But that sort of put me off cause I didn’t want it to have an overly coffee taste to it so I added the teaspoon of cocoa powder instead. But the one teaspoon of coffee definitely adds to the richness of the flavor.

Page 3

Permalink Chapter: seven  

Macadamian Nut Brownies

Maybe one of the best chocolate brownies ever.


6 oz. unsweetened chocolate (170 g)
4 oz. semisweet chocolate (113 g)
Break chocolate into pieces, perhaps ½ oz. (14 g), for easy melting.
8 T unsalted butter (113 g, 4 oz.)
½ C cake flour (50 g)
4 T unsweetened cocoa (24 g)
2 t baking powder (10 cm3)
1 t salt (5 cm3)
6 large eggs
2 C sugar (400 g)
2 t vanilla (10 cm3)
½ C sour cream (108 g)
15 oz. semisweet chocolate chips (425 g) (raspberry chocolate chips if available)
12 oz. macadamia nuts (raw unsalted is best)(340 g, 3 C)


Step 1

Break chocolate into pieces, perhaps ½ oz. (14 g), for easy melting.

Step 2

Melt butter with chocolate in double boiler, about 10 to 12 minutes over low heat. (If you do not have a double boiler, put a little water in a medium pot and put the chocolate and butter in a bowl over the pot, not touching the water.)

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