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WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Snacks
Desserts Microwave
Amount Measure Ingredient -- Preparation Method
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2/3 c Macadamia nuts
1 c Flour -- plus 2 tbsp.
3/4 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter
1/2 c Sugar
2 tb Water
9 oz White chocolate
2 lg Eggs
1 t Vanilla extract
Recipe by: the California Culinary Academy
Preparation Time: 0:50
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.
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