Pecan & Macadamia Brownies

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Prep time: 20 min
Cooking time: 35 min

It was one of the first chocolate type of cakes that actually came out of my oven the way it should. These brownies, a favorite of many, has become my trademark at birthdays, work parties and what else. I like to bake them the day before I go on holiday, and take some chunks with me wherever our trip goes. That way, I’m always sure that my lactose-intolerant boyfriend has something tasty at hand, while everyone else is feasting on dairy-stuffed treats. The original recipe featured only pecan nuts, but since I’ve added macadamia nuts, it’s even better. These brownies require pure, dark chocolate, needed to give it that sincere taste of chocolateness. You’ll love it, I’m sure.

Ingredients

  • 130 gr. dark chocolate (I use the extra dark one)
  • 90 gr. soft butter (use a vegetable based butter)
  • 250 gr. coconut blossom sugar
  • 1 tsp. vanilla essence
  • 2 eggs
  • 90 gr. flour (can be replaced with spelt flour)
  • 30 gram cacoa powder
  • 0,5 tsp. baking powder
  • handful of unsalted macadamia nuts, cut into medium pieces
  • handful of unsalted pecan nuts, cut into medium pieces

How?
Pre-heat the oven to 180′C. Cover the bottom of a baking tin with baking paper and grease in the edges, a square one if you have it, a round one if you don’t. Cut the chocolate into tiny pieces and put them in a heat-resistant bowl. Boil some water in a medium sized pan and turn off the heat. Place the bowl of chocolate right above the water, or slightly dipping the water. Stir occasionally, until the chocolate is melted. Let it cool down a bit.

In the meantime, mix the butter, sugar and vanilla essence to a thick mash. One by one, add the eggs and mix them well. With a spoon, add the melted chocolate and stir in with the mixture. You’ll have a nice, thick, brown mash now. Add the (sifted!) flour, cocoa powder and baking powder and mix well. Add the macadamia and pecan nuts and pour into the baking tin. Place into the oven for about 30 to 35 minutes, until it’s firm. Let it cool, cut it into pieces and enjoy these little chunks of chocolate heaven!

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About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

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