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Macadamian Nut Brownies

Maybe one of the best chocolate brownies ever.


Ingredients

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)

Preparation


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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Permalink Chapter: seven  

Preparation continued


Step 3

Stir to ensure all chocolate is melted or almost melted, then remove from heat and stir until smooth. Put aside.

Step 4

Line two 9"×9"×2" pans (about 23 cm × 23 cm × 5 cm) with parchment extending over sides. (You can butter the pans instead, but the brownies are easier to remove if you use parchment.)

Step 5

Sift together flour, cocoa, baking powder, and salt. Put aside.

Step 6

Separate chips into one half (for batter) and two quarters (for topping). Put aside.

Step 7

Separate nuts into two halves. Put aside.

Step 8

Preheat oven to 325°F (163°C).


Step 9

Place eggs, sugar, and vanilla into bowl of mixer with two balloon whips.
Mix on high until slightly thickened, about 90 seconds.

Step 10

Add melted chocolate to egg mixture and mix on medium for 30 seconds.

Step 11

Add sifted ingredients to batter and mix on low for 10 seconds, then on medium for 10 seconds.

Step 12

Add sour cream to batter and mix on medium for 5 seconds.
Use rubber spatula to combine thoroughly.

Step 13

Add and combine the reserved half of chocolate chips.

 
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