Macadamia Nut Brownies 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.

MACADAMIA CHOCOLATE BROWNIES WITH WHITE CHOCOLATE

Steps:

• Prehaet oven to 325°F/170°c/Gas 3 and fully foil line and grease a 9inch baking tin.
• In a saucepan melt the butter over very gentle heat and set aside to cool.
• In a bowl beat the eggs with the sugar until smoth and creamy.
• Stir the mixture into the cooled butter.
• In a large bowl combine sifted flour and cocoa.
• Slowly stir in the egg mix until smooth.
• Add the nuts and chocolate pieces and fold into the dough.
• Pour the dough into your prepared tin and bake for 30 to 35 minutes.
• Allow to cool for about 5 minutes and lift the the cake out of its tin using the foil to help.
• Allow to fully cool before removing the foil and cutting it into 16 pieces.

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.

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.

CHOCOLATE, CRANBERRY & MACADAMIA BROWNIES

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
• Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
• Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
• In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
• Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

CARAMEL MACADAMIA NUT BROWNIES

Steps:

• Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture., Pour into prepared pan. Bake at 325° for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat., In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly., Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325° for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• heat oven to 325.
• line a 13x9" pan with tin foil.
• combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light.
• add sugar and vanilla, beat until creamy.
• beat in chocolate and flour until well mixed.
• stir in macadamia nuts.
• spread evenly in pan.
• bake 35-45 minutes until center is set.
• cool on wire rack.