MACADAMIA NUT BROWNIES
Craving chocolate? Bite into one of these chewy, cake-like brownies. Valerie Mitchell of Olathe, Kansas adds the toasted nuts for crunch and added flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. , In a small bowl, beat the egg, sugar and coffee granules. Stir in vanilla and chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture., Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with nuts. Bake at 350° for 20-25 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.
Nutrition Facts : Calories 238 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 85mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA ICE CREAM SANDWICHES WITH MACADAMIA NUT-HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIES
Steps:
- Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
- In a shallow dish, spread the toasted coconut.
- Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
- In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
- In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
- In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
- Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
- When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
- Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
- Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
- With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.
FUDGY MOCHA BROWNIES
Provided by Food Network
Time 55m
Yield 36 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
- COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
- BAKE 12 to 15 minutes.
- COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
- BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.
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.
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.
CARAMEL MACADAMIA NUT BROWNIES
One bite and you'll agree this is the most delectable brownie you'll ever sink your teeth into. Eat it with a fork to enjoy every last morsel of chocolate, caramel and nuts. -Jamie Bursell, Juneau, Alaska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 brownies.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 349 calories, Fat 21g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL MOCHA BROWNIES
We may well have created the ultimate brownies. Featuring caramel, coffee and chocolate flavors, these gooey treats are made to impress.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 13x9-inch baking pan with foil, with ends extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in sugar. Add eggs; mix well. Blend in flour. Spread half the batter into prepared pan.
- Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave cream and coffee granules in medium microwaveable bowl on HIGH 30 sec.; stir. Add caramels; microwave on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
- Spread caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peek through). Sprinkle with remaining nuts.
- Bake 30 min. or until firm to the touch. Cool completely Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MAGNIFICENT MOCHA MACADAMIA NUT BROWNIES
These brownies have a whisper of Hawaii with its signature creamy macadamia nuts and the gentle bite of pineapple to counteract the heaviness of the cream cheese. These brownies are sure to be the hit.
Provided by Annacia
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 246.1, Fat 14.8, SaturatedFat 8, Cholesterol 55, Sodium 80.3, Carbohydrate 28.5, Fiber 1.6, Sugar 22.9, Protein 3.1
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