Saturday, January 31, 2009

White chocolate and macadamia brownies

Preparation Time 10 minutes
Cooking Time 55 minutes
Makes 16

* Melted butter, to grease
* 150g white chocolate, chopped
* 150g unsalted butter
* 3 eggs, lightly whisked
* 150g (1 cup) plain flour
* 60g (1/2 cup) whole milk powder
* 60g (1/4 cup) caster sugar
* 1/4 tsp baking powder
* 180g white chocolate, extra, chopped
* 145g (1 cup) whole macadamia nuts

1. Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
5. Cut into 16 squares.

Notes & tips
* To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
* To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Australian Good Taste - Page 82
Recipe by Cherise Kosh

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