Macadamia-White Chocolate Brownies
- 6 ounces bittersweet or semisweet chocolate
- 1 cup unsalted butter
- 1 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 eggs
- 2 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) white chocolate chips
- 1 1/4 cups macadamia nuts, chopped
- Heat the oven to 350 degrees F. Line a 10 x 15 inch pan (jellyroll) with aluminum
foil, shiny side up, and grease lightly.
- In the top pan of a double boiler, combine the chocolate and butter. Place over
the lower pan of hot water and heat until melted, then stir until smooth and let
- In a bowl, stir together the flour, cocoa, baking powder, and salt.
- In the large bowl of an electric stand mixer fitted with a whip attachment, beat the eggs
until light and fluffy.
- Beat in the sugar and vanilla, mixing well.
- Stir in the melted chocolate and the flour mixture.
- Stir in the white chocolate chips and 3/4 cup of the nuts.
- Spread in the prepared pan and sprinkle with the remaining nuts.
- Bake for 25 to 30 minutes, or just until barely set.
- Let cool in the pan on a rack, then cut into 1 1/2-inch squares.
- Store the brownies in an airtight container for up to 4 days.
Makes 5 dozen.
Posted by Annette at Recipe Goldmine 12/5/2001 5:44 pm.