Macadamia brownies from tin

Name: Macadamia brownies from tin
Cook time: 45 min
Total time: 45 min
Yield: 48
Ingredients: 300 g Dark chocolate coating; 250 g Butter; 300 g Macadamia nut kernels; 7 Eggs (size M); 400 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 325 g Flour; 1/2 package Baking Powder; 100 g white chocolate; 25 g Coconut oil; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 48

300 g Dark chocolate coating
250 g Butter
300 g Macadamia nut kernels
7 Eggs (size M)
400 g Sugar
1 package Vanillin sugar
1 pinch Salt
325 g Flour
1/2 package Baking Powder
100 g white chocolate
25 g Coconut oil
7-10 Tbsp Grease

Directions

1
Roughly chop the chocolate coating. Melt butter and chocolate coating in a small pot at low heat while stirring. Roast the nuts in a pan without fat and chop coarsely. Mix the melted chocolate coating and eggs in a large bowl with the whisk of the hand mixer. Add 350 g sugar, vanillin sugar, salt, flour and baking powder and mix to a smooth dough. Fold in chopped nuts. Grease the fat pan of the oven and spread the dough evenly on top.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and let it cool down on a cake rack. In the meantime, roughly chop the white chocolate. Melt the chocolate and coconut oil in a bowl on a hot water bath. Spoon the chocolate into strips and splashes on the cake and chill for 30-60 minutes until the chocolate is firm. Cut the cake into about 48 pieces
3
waiting time approx. 1 1/2 hours