White Chocolate Macadamia Brownies
Yield
16 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| 10 | ounces |
white chocolate
broken in pieces |
|
| 1 | cup |
sugar
|
|
| 4 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
macadamia nuts
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 289 | ml/g |
white chocolate
broken in pieces |
|
| 237 | ml |
sugar
|
|
| 2E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
macadamia nuts
coarsely chopped |
*
|
Directions
Preheat oven to 325℉ (160℃).
Line a 13 x 9 x 2 pan with foil, including sides and lightly grease.
Melt butter and chocolate in microwave or double boiler over low heat until mixture is smooth, stirring often.
Remove from heat and stir in sugar and vanilla.
Beat eggs lightly and add to chocolate mixture.
Stir well.
(Mixture may appear curdled, but that's ok. )
Add flour and nuts and stir just to combine.
Transfer batter to pan and bake 30 to 35 minutes or until pale golden.
Cool completely and left out of pan with foil; peel away foil and cut into squares.
