Ginger-Macadamia Brownies
Yield
16 servingsPrep
15 minCook
40 minReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
(1 1/2 sticks), cut into pieces |
|
| 4 | ounces |
unsweetened chocolate
unsweetened, chopped |
|
| 1 | teaspoon |
instant coffee
powder |
|
| 3 | large |
eggs
large sized |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
macadamia nuts
chopped |
*
|
| ¼ | cup |
crystallized ginger (candied)
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
(1 1/2 sticks), cut into pieces |
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened, chopped |
|
| 5 | ml |
instant coffee
powder |
|
| 3 | large |
eggs
large sized |
|
| 355 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
macadamia nuts
chopped |
*
|
| 59 | ml |
crystallized ginger (candied)
minced |
*
|
Directions
Preheat oven to 325℉ (160℃).
Butter 8 x 8 x 2 inch glass baking dish .
Mix butter, chocolate and coffee powder in heavy medium saucepan.
Stir over low heat until smooth.
Cool, stirring occasionally. Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt.
Fold in chocolate mixture. Mix in flour, then nuts and ginger.
Pour batter into prepared pan.
Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes.
Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.
