Categories: Brownie, Chocolate, Macadamia Nuts
Ingredients
- 4 oz. Unsweetened chocolate
- 1 tsp. vanilla extract
- 1 sticks (1/2 lb.) butter
- 1 cup all-purpose flour
- 1 cups granulated sugar
- 4 large eggs
- 1 cup Macadamia nuts (optional)
Directions
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Preheat oven to 350° and grease a 9 × 13 baking pan.
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In large, heavy saucepan over very low heat, melt chocolate with butter,
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stirring constantly. Cool to lukewarm.
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With spatula or wooden spoon, stir in sugar until blended. Stir in eggs, one at a time, mixing thoroughly after each one. Stir in flour and vanilla, blending well. Pour mixture into prepared pan and sprinkle nuts on top.
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Bake at 350° for 25 to 30 min. DO NOT OVERBAKE. Cool on rack.
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Cut when brownies have cooled.
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VARIATIONS:
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TOFFEE BROWNIE: Before baking, top brownie mixture with ½ each of chopped
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pecans, mini choc. chips & Heath chips.
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ELEGANT BROWNIE: As soon as brownies come from the oven, poke holes over
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entire surface with toothpick or skewer, then pour ½ cup of Kahlua or other
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liqueur, slowly over top, letting it soak in.
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ROCKY ROAD BROWNIES: As soon as brownies come from oven, sprinkle top with 2 cups mini marshmallows, 1 cup chocolate chips & 1 cup chopped nuts. Return
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to 350 oven for 3 minutes, or until topping begins to melt.
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You can top these brownies with raspberry sauce, whipped cream & fresh raspberries. Try adding coconut to the batter, top with Macadamia nuts and serve with tropical fruits.