Macadamia brownies

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 48
  • 7-10 Tbsp Grease
  • 400 g Dark chocolate coating
  • 250 g Butter
  • 325 g Sugar
  • 300 g Macadamia nut kernels
  • 7 Eggs (Gr. M)
  • 325 g Flour
  • 1/2 package Baking Powder
  • 100 g white chocolate
  • 20 g Coconut oil (e.g. palm oil)

Directions

  1. 1

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Coarsely chop the chocolate coating. Melt butter, couverture and sugar in a hot water bath while stirring.

  2. 2

    Let it cool down.

  3. 3

    Coarsely chop the nuts and roast them in a pan without fat, take them out. Mix the liquid chocolate mixture (be careful, it must not be warm, then the brownies will get hard) and eggs with the whisks of the mixer.

  4. 4

    Add flour, baking powder and 1 pinch of salt and stir in briefly. Fold in the nuts. Spread the dough on the fat pan. Bake in a hot oven for 18-20 minutes. Let it cool down.

  5. 5

    In the meantime, roughly chop the white chocolate. Melt chocolate and coconut oil in a hot water bath while stirring. Spread the chocolate strips over the brownies with a tablespoon. Leave to dry.

Nutrition Facts

KCAL
200 kcal
CARBS
19 g
FATS
13 g
PROTEINS
3 g