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Macadamia Brownies



  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 9 ounces butter or margarine, at room temperature
  • 1/4 cup light corn syrup
  • 4 eggs
  • 1 cup unsweetened Dutch process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 cups coarsely chopped macadamia nuts, divided


  1. Heat the oven to 325 degrees F. Put a light coating of butter or margarine onto an 11 x 17 or 15 x 10-inch jellyroll pan, then line the pan with parchment paper.
  2. In a large mixing bowl, cream together the sugar, salt, butter or margarine and corn syrup.
  3. Add the eggs, cocoa, vanilla extract, flour and 1 1/2 cups of the nuts. Mix together thoroughly.
  4. Pour the batter into the prepared pan and sprinkle with the remaining 1/2 cup of nuts.
  5. Bake for 30 to 35 minutes. Test for doneness by inserting a wooden pick into the center of the pan. If the pick comes out free of moist batter, the brownies are fully cooked.
  6. Let cool to room temperature.

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