White chocolate macadamia brownies



for the best gooey brownies; dutch-processed cocoa powder makes all the difference, caster sugar (as oppose to granulated/brown sugar etc.) is responsible for a crunchy top, remove them from the oven just before you think they're ready and

(hardest of all) wait for them to completely cool before slicing


Total time to make : 55 minutes Time to prep : 15 minutes

Time to bake : 40 minutes

Servings : 16



Ingredients


180g unsalted butter

180g dark chocolate

280g caster sugar

3 large eggs, at room temperature

1 tsp vanilla essence or paste

90g plain flour

40g cocoa powder (dutch-processed is best)

100g macadamia nuts, roughly chopped

80g white chocolate, cut into chunks



Method


  1. Preheat a fan oven to 160C and lightly grease and line a 20cm square tin with non-stick baking paper

  2. In a small saucepan on a low heat, gently melt the butter and dark chocolate together, stirring to mix them. Turn off the heat just before the mixture completely melts, they will continue to melt together off the heat. Set aside so that it slightly cools to room temperature, if it's too hot it will melt the white chocolate chunks that we add in at the final step

  3. In one mixing bowl, sieve in the flour, cocoa powder and add in the sugar, eggs and vanilla - mix together until just combined

  4. Pour the slightly cooled melted butter/chocolate from the saucepan into the mixing bowl until everything is mixed together

  5. Add in the macadamias and white chocolate chunks, folding to combine and then pour into the prepared square tin and level the top with the back of a spoon or spatula

  6. Bake for around 40 minutes - ovens may vary so best to check at 20 then 10 minute intervals - remove from the oven when a crust has set on the top and the edges of the brownie start to come away from the side of the tin and paper easily, the middle will still be a little wobbly

  7. Leave to completely cool before slicing


Nutritional Information


330 calories

4g protein, 29g carbs, 22g fat



Good to know:

  • For a firmer brownie, keep in 5 - 10 minutes longer

  • Replace macadamias with other chopped nuts such as walnuts

  • Unlike regular cakes where a 'clean skewer' test is often done to test if they're baked through, brownies have quite a wet batter so even when they're ready to come out the oven, a skewer still won't come out clean!

  • The wet batter is also why it's best to wait until completely cooled before slicing, otherwise the centre of the brownies will spill out

  • Store at room temperature in an airtight container for up to 7 days

  • Vegetarian

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© 2019 by lordlucy