Ginger and macadamia brownies

Recipe from: 10/1/2000

Ingredients 10
Servings 20
Time

Ingredients

  • 180
    ml
    butter, diced
  • 125
    ml
    dark chocolate, coarsely chopped
  • 5
    ml
    Nescafé coffee powder
  • 3
    extra-large eggs
  • 375
    ml
    dark brown sugar
  • 10
    ml
    vanilla essence
  • 1
    ml
    salt
  • 250
    ml
    cake flour
  • 250
    ml
    macadamia nuts, chopped
  • 60
    ml
    preserved ginger, very finely chopped
 

Method

40 min
 
Preheat the oven to 170 ºC (340 ºF) and spray a 25 cm square ovenproof dish with nonstick spray.

Slowly heat the butter, chocolate and coffee powder until the butter and chocolate are melted and the mixture is smooth. Allow to cool completely, stirring occasionally. Beat the eggs in a large mixing bowl. Add the sugar by the spoonful, beating until light and thick and all the sugar has dissolved. Beat in the vanilla essence and salt.

Fold the cooled chocolate mixture into the egg mixture. Add the cake flour and stir lightly to mix. Finally, add the nuts and ginger, stirring until mixed. Turn into the prepared oven dish and bake for about 40 minutes until just done. (A testing skewer will come out slightly coated with moist crumbs.) Makes 20-25 brownies.
 

Read more on: bake  |  chocolate  |  recipes
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.