Ginger-Macadamia Brownies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16
- 1/4 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped macadamia nuts
- 1 teaspoon instant coffee powder
- Carbohydrate 32 g(11%)
- Cholesterol 58 mg(19%)
- Fat 20 g(30%)
- Fiber 2 g(9%)
- Protein 4 g(8%)
- Saturated Fat 9 g(45%)
- Sodium 62 mg(3%)
- Calories 315
Preparation Preheat oven to 325°F. Butter 8x8x2-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.
Preparation Preheat oven to 325°F. Butter 8x8x2-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.
