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Thursday, March 4, 2010

Macadamia Fudge Brownies

During the big snowstorm in February, our neighbor stopped by. She was in tears from a personal crisis and just needed someone to talk to. We listened, sympathized, tried to comfort her. After awhile she left to go on a walk in the snow. I turned to Ed and said, "I need to make her some cookies." He agreed.

Not that chocolate really solves anything. Like most people in such a position, I just wanted to do something, to feel like I was helping. I'd spent the entire snow weekend tackling ambitious, and largely unsuccessful, baking projects (sigh), so I was running low on butter, eggs and flour. I needed a recipe that required little of each, and was highly likely to turn out well. I almost made Death by Chocolate Cookies (not enough block semisweet) or Banana-Walnut Chocolate Chunk Cookies (my bananas weren't brown enough.) Then in flipping through my cookie/bar folder I found this little gem, which was perfect since I happened to have macadamia nuts (I don't always.)

Oh, man. These brownies are PERFECT. Rich, fudgy, dark, and those macadamias! Who knew they would be so good in brownies? These definitely rank very near the top of THE BEST THINGS I'VE EVER MADE. Even Ed, who's more of an ice cream guy, shook his head in disbelief and went for a second and third.

Macadamia Fudge Brownies
1 bag (12 oz) semisweet chocolate chips
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
2 eggs
1 cup all-purpose flour
1/4 tsp salt
2/3 cup plus 3 T chopped macadamia nuts
1 tsp vanilla extract

1. Heat oven to 350. Line an 8-inch square baking pan with nonstick aluminum foil; set aside.

2. Place 1 cup of the chocolate chips and the butter in a large microwav-safe bowl (make sure it is large - this is the bowl you'll be mixing all the batter in.) Microwave for 1 minute. Stir until smooth. Microwave an additional 30 seconds, if needed.

3. Whisk in sugar, then eggs. Stir in flour and salt until smooth. Fold in 2/3 cup of the chopped macadamia nuts and the vanilla. Transfer batter to prepared pan.

4. Bake at 350 for 25 to 29 minutes.

5. Sprinkle remaining 1 cup chocolate chips over brownies and return to oven for 2 more minutes. Remove from oven, and spread melted chips until smooth, to form a "frosting." Top with remaining 3 tablespoons nuts. Refrigerate 1 hour to firm chocolate, then cut into squares. Makes 16 brownies.
Recipe from Family Circle, February 2010


Shells said...

I made these for D to take into work on "Cookie Monday". (It has branched out to include all baked goods). I called around 10 to see how they were rated and D said they were almost all gone. He had to save one in tin foil for me. They were very tasty, a big hit. I would definitely make these again!undsc

Just Katy said...

These look divine! I can't wait to try them.

Erica said...

Hi! I made these a year or so ago and they were really good! Made them a couple times, actually...they disappeared quickly! Yummmm!!
I am going to make them for my brother-in-law's birthday treat today. I need more than just an 8x8 size pan of them, but I don't have 2 8x8s. Have you ever doubled the batch and baked it in a 9x13? How does it affect the bake time? I have a horrible track record of making birthday treats and having them not be quite done in the middle. I really don't want to blow it for all my in-laws. ;)

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