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Ginger-Macadamia Brownies

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Recipe

 

Yield

16 servings

Prep

15 min

Cook

40 min

Ready

8 hrs
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup butter, unsalted
(1 1/2 sticks), cut into pieces
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4 ounces unsweetened chocolate
unsweetened, chopped
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1 teaspoon instant coffee
powder
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3 large eggs
large sized
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1 ½ cups brown sugar
packed
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2 teaspoons vanilla extract
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¼ teaspoon salt
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1 cup unbleached all-purpose flour
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1 cup macadamia nuts
chopped
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¼ cup crystallized ginger (candied)
minced
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Ingredients

Amount Measure Ingredient Features
177 ml butter, unsalted
(1 1/2 sticks), cut into pieces
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115.6 ml/g unsweetened chocolate
unsweetened, chopped
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5 ml instant coffee
powder
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3 large eggs
large sized
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355 ml brown sugar
packed
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1E+1 ml vanilla extract
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1.3 ml salt
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237 ml unbleached all-purpose flour
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237 ml macadamia nuts
chopped
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59 ml crystallized ginger (candied)
minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 13976% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 52mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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