White Chocolate and Macadamia Nut Brownies
Author/Submitted by: the California Culinary Academy
plus 2 tbsp.
1. Preheat oven to 325 degrees F. If macadamia nuts are salted, blanch in
boiling water to cover for 30 seconds to remove salt. Rinse under cold
water and transfer to a baking sheet. Toast in a 325 degrees F oven until
brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and
2. Combine flour, baking powder, and salt. Set aside.
3. Place butter, sugar, and water in a medium saucepan over low heat. Cut
ounces of the white chocolate into large (1- or 2-inch) chunks and the
3 ounces into small (1/4-inch to 1/2-inch) chips.
4. When butter has melted, remove from heat, add the 6 ounces white
chunks and stir until chocolate melts.
5. Beat in eggs and vanilla. Stir in flour mixture until just blended.
the 3 ounces of white chocolate chips and the nuts.
6. Spread batter in a greased 8- or 9-inch square baking pan. Bake 30 to
minutes, or until a toothpick inserted in center comes out clean. Cool on
rack, then cut into squares.
* Timesaver Tip: Brownie batter can be made ahead and frozen before
an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan.
batter, uncovered, until frozen solid. Remove from pan and wrap tightly.
and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil
batter and place in greased pan. Bake in a preheated 375 degrees F oven
skewer inserted in center comes out clean (40 to 50 minutes).
Microwave Version: Chocolate may be melted in a microwave oven. Place
chocolate in a small glass bowl. Microwave on 50% power for 1 minute,
continue microwaving 1 to 3 minutes more. Stir until smooth. Do not
chocolate will scorch around edges and won't blend smoothly. Stir in sugar
water and continue with step 5.
Not quite your traditional brownie -- and absolutely scrumptious!