Page 5

Permalink Chapter: seven  

Final preparations

Step 14

Pour the batter into the prepared pans. (Spread it a little and level the top, but it is okay to leave the corners empty. The center falls after cooking, so I find the eventual result is more level if the batter is not completely spread into the corners.)

Step 15

Sprinkle macadamia nuts and remaining chocolate chips over the batter.
Tamp down the toppings a little to set them into the batter.

Step 16

Bake until toothpick comes out clean, about 45 to 50 minutes.

Step 17

Rotate around 23 minutes to cook evenly.

Step 18

(I usually let them bake 50 minutes, maybe even a little more, until the macadamias have browned nicely. If it takes longer than that for the macadamias to brown, you probably need to increase the oven temperature the next time you make these brownies.)


Remove the brownies from the oven and allow to cool for several hours at room temperature. Refrigerate uncovered overnight. (You can cover them, but the chocolate chips will bloom—develop white spots where the cocoa butter is pushed out. That does not affect the flavor, but the brownies are prettier without the spots.)

Remove each brownie from the pan and cut into 25 pieces. (By eye if you like or by measuring a shade under 1¾" [4.3 cm] on a side if you want even squares.) If you cannot wait overnight, you can cut the brownies earlier, but they may be messy.

Page 6

Permalink Chapter: seven  

Toffee Blond Brownies

You will see how the toffee bits melt during baking and give the thin, gooey brownies a crunchy topping.


1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
1/4 cup toffee baking bits (such as Heath)
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