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Doublefudge Macadamianut Brownies

Author/Submitted by:
Servings: 20
Categories: Brownies / Chocolate / Cookies / Desserts / Nuts

1  c  Butter
4    Sq
1/3  c  Unsweetened cocoa powder
2  c  Sugar
4  lg  Eggs
1    Tbps
1 1/4  ts  Baking powder
1/4  ts  Salt
1 1/4  c  Unsifted all purpose flour
1    Jar macadamia nuts, coarsely
    Ice cream, chocolate sauce
    Unsweetened chocolate
    Vanilla extract

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)

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