CHOCOLATE, CRANBERRY & MACADAMIA BROWNIES
Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares
Provided by Caroline Hire - Food writer
Categories Dessert
Time 55m
Yield Cuts into 12 squares
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399 calories, Fat 26 grams fat, SaturatedFat 12.6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 29 grams sugar, Fiber 1.8 grams fiber, Protein 4.7 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE MACADAMIA NUT BROWNIES
Macadamia Nuts were well-known to the indigenous inhabitants of Australia, and were first discovered by early white settlers in 1828. This now immensely popular Bush Nut is found in many Australian recipes. These Chocolate Macadamia Nut Brownies can be eaten straight away or made up to a week before required. Keep covered in the refrigerator or perhaps, if you want them to still be where you've put them in a week's time, hidden. Adapted from a recipe on the "Australian Women's Weekly" website.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
DARK CHOCOLATE MACADAMIA BROWNIES
Rich, moist dark chocolate brownies that are ideal for Valentine's Day or any other special occasion...or for a night in front of the telly with the girls. For Valentine's Day, you can use a cookie cutter to make an arrangement of heart-shaped, rich, chocolatey brownies to share with your sweet-toothed loved one
Provided by Kitty
Categories Macadamia Nut Cookies
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch baking pan with parchment paper.
- In a saucepan over low heat, melt together the dark chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, sour cream, vanilla extract, sugar, and flour until thoroughly combined. Stir in the macadamia nuts, and pour the batter into the prepared baking pan.
- Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 451 calories, Carbohydrate 46.3 g, Cholesterol 94.3 mg, Fat 28.6 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 103.2 mg, Sugar 34.7 g
WHITE CHOCOLATE MACADAMIA BROWNIES
Categories Mixer Chocolate Nut Dessert Bake Picnic Macadamia Nut Potluck Double Boiler Gourmet
Number Of Ingredients 10
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.
MACADAMIA CHIP BROWNIES
With two kinds of chocolate, plus the macadamia nuts, there's no need to frost these scrumptious bars! I like to make them for special occasions. I'm retired home economist and love to bake for fun and relaxation. Often, I share goodies with friends and families at our local Ronald McDonald House.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, melt butter and white chocolate over low heat; stir until smooth. Remove from the heat. Cool slightly, In a large bowl, beat eggs and sugar. Add chocolate mixture and vanilla. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts and chocolate chips. , Pour into a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until top is lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 166 calories, Fat 9g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE MOCHA BROWNIES
Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch. -Linda McCoy, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Stir in chocolate. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.
Nutrition Facts :
DARK CHOCOLATE MACADAMIA BROWNIES
Rich, moist dark chocolate brownies that are ideal for Valentine's Day or any other special occasion...or for a night in front of the telly with the girls. For Valentine's Day, you can use a cookie cutter to make an arrangement of heart-shaped, rich, chocolatey brownies to share with your sweet-toothed loved one
Provided by Kitty
Categories Macadamia Nut Cookies
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch baking pan with parchment paper.
- In a saucepan over low heat, melt together the dark chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, sour cream, vanilla extract, sugar, and flour until thoroughly combined. Stir in the macadamia nuts, and pour the batter into the prepared baking pan.
- Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 451 calories, Carbohydrate 46.3 g, Cholesterol 94.3 mg, Fat 28.6 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 103.2 mg, Sugar 34.7 g
DARK & WHITE CHOCOLATE MACADAMIA BARS
Make and share this Dark & White Chocolate Macadamia Bars recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 45m
Yield 15-24 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Grease a 9-inch square baking pan.
- Line bottom of pan with parchment paper; set aside.
- Chop 1/2 the white chocolate into very small pieces.
- Chop remaining white chocolate and bittersweet chocolate into large chunks; set aside.
- Sift flour, baking powder and salt.
- Melt butter in a small saucepan--don't allow to bubble or color. Remove from heat and add finely chopped white chocolate. DON'T STIR, just set aside.
- With mixer, beat sugar, eggs and vanilla until thick and lemon colored, about 5 minutes.
- Lower speed and add the butter mixture; mix just to blend.
- Add flour mixture and mix just until combined. Use rubber spatula to fold in chocolates and nuts.
- Scrape the batter into the prepared pan.
- Bake brownies until set, approx 30 minutes, until a toothpick in center clings moist crumbs. Just don't over bake.
- Let cool about a 1 hour, then cut into squares.
Nutrition Facts : Calories 339.6, Fat 21.1, SaturatedFat 10.4, Cholesterol 65.8, Sodium 67.6, Carbohydrate 34.1, Fiber 0.9, Sugar 23.9, Protein 4.5
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