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Ginger-Macadamia Brownies

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Submitted by Aprilla

YIELD

16 servings

PREP

15 min

COOK

40 min

READY

8 hrs

Ingredients

¾ 177
CUP ML BUTTER, UNSALTED
(1 1/2 sticks), cut into pieces
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, chopped
1 5
TEASPOON ML INSTANT COFFEE
powder
3 3
LARGE LARGE EGGS
large sized
1 ½ 355
CUPS ML BROWN SUGAR
packed *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML MACADAMIA NUTS
chopped *
¼ 59

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 139 76% 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?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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