Doublefudge Macadamianut Brownies
Unsweetened cocoa powder
Unsifted all purpose flour
Jar macadamia nuts, coarsely
Ice cream, chocolate sauce
1. In small saucepan, over low heat, melt butter and chocolate.
Remove from heat; stir in cocoa powder until blended. Place mixture
in large bowl; chill. 2. Preheat oven to 350. Press foil along
bottom and sides of 13x9x2 inch baking pan, extending of foil above
pan on 2 short sides. Grease foil. 3. With rubber spatula, stir
sugar into chocolate mixture; beat in eggs, 1 at a time, beating well
after each addition. Stir in vanilla, baking powder and salt; stir in
flour until blended. Stir in nuts; spread batter evenly in prepared
pan. Bake 27 to 30 minutes or until cake tester inserted near center
comes out slightly wet. Cool brownie completely in pan on wire rack.
Lift foil by short ends and transfer whole brownie to cutting board.
Cut brownie lengthwise into 4 strips; into 5 pieces. (Brownies can be
baked up to 2 weeks ahead and frozen; thaw 2 hours at room
temperature.) Serve with ice cream and sauce.
Fat grams per serving: 17 Approx. Cook Time:
Cholesterol per serving: 67 Marks:
From: Mary A. Smith Date: 06-30-96 (11:11)