Hawaiian Brownies Chocolate Macadamia Nuts Food

HAWAIIAN BROWNIES {CHOCOLATE + MACADAMIA NUTS}

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan (I've only tested this recipe with a metal pan; you might want to decrease the oven temp to 325 if using glass). Set aside.
• In a medium saucepan or in a microwave-safe bowl, combine the butter, sugar, and 4 ounces chocolate. Melt over low heat (or microwave) until smooth, stirring often; don't let the mixture overheat. Let cool for a bit (lukewarm is fine, hot is not).
• Whisk in the eggs, salt and vanilla.
• Stir in the flour and macadamia nuts together until just combined.
• Spread the batter evenly in the pan. Bake for 20-25 minutes until set and a toothpick comes out clean or with a few moist crumbs (add time as necessary if they take longer to bake).
• Remove the pan from the oven and let the brownies cool completely.
• For the fudge topping, combine the 6 ounces chocolate and half and half (or cream) in a small saucepan or microwave-safe bowl. Heat over low heat, stirring constantly, until melted, smooth, and glossy.
• Set aside for the topping to cool completely, stirring often if you want to speed up the process and avoid a skin forming on the surface.
• When cool but still spreadable, use an offset spatula or knife to spread the topping evenly over the cooled brownies.
• Sprinkle macadamia nuts on top.
• Chill until ready to serve.

HAWAIIAN BROWNIES

Steps:

• 1. Heat oven to 350 degrees Lightly grease 8 inch square baking pan. Set aside
• 2. In 2 quart saucepan combine granulated sugar, butter and reserved juice. Bring to a boil over medium heat, stirring constantly. Remove from heat.
• 3. Add chips and 1/2 tsp dark rum. Stir until smooth. Add eggs one at a time, beating after each egg is added. Add pineapple, flour, coconut, baking powder and salt. Stir well until well blended.
• 4. Spread mixture evenly in prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
• 5. In medium mixing bowl, combine all frosting ingredients, except pecans or Macadamias. Beat on low speed until smooth. Stir in pecans or macadamias. Spread frosting evenly over brownies.

CHOCOLATE MACADAMIA NUT BROWNIES

Steps:

• Preheat the oven to moderate.
• Grease a deep 19cm-square cake pan, and cover the base with baking paper.
• Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• Remove the pan from the heat.
• Add the sugar and honey.
• Stir in the lightly beaten eggs.
• Sift the flour.
• Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• Pour the mixture into the prepared pan.
• Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• Cool the brownies in the pan, and cut into squares when cold.

MAGNIFICENT MOCHA MACADAMIA NUT BROWNIES

Steps:

• Cream Cheese Filling:.
• In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
• Beat in the egg then mix in the flour, pineapple and vanilla.
• Set mixture aside.
• Directions For Brownies:
• Preheat oven to 350°F
• Lightly butter an 8-inch square nonstick baking pan.
• In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
• Remove the pan from the heat and cool slightly.
• In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
• Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
• Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
• Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
• Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
• Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
• When cool to the touch, take a sharp knife and cut them into squares.