Recipe by Kitty
"Rich, moist dark chocolate brownies that are ideal for Valentine's Day or any other special occasion...or for a night in front of the telly with the girls. For Valentine's Day, you can use a cookie cutter to make an arrangement of heart-shaped, rich, chocolatey brownies to share with your sweet-toothed loved one "
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dark chocolate, broken into pieces
eggs, lightly beaten
1 1/2 cups
superfine sugar (or granulated sugar, processed to fine texture in a food processor)
macadamia nuts, cut into quarters
I made these with regular sugar and different nuts. I didn't have a 9 x 11 pan so I used 9 x 9 and it took forever to bake and the edges were over done. I would go bigger (9 X 13 ) next time for sure. Despite my crispy edges they were very good, rich and moist without being too sweet, a little different than the usual brownies I make but very well received and all gone in 15 minutes! I would make these again.
I've made these again a few times and found the following... Use a chocolate with 75% cacoa for the best colour, they come out a rich, dark brown. (55% cacoa chocolate tatsted good too but was not as appealing on the plate as the dark ones) A 9x13 pan works well but I still added 5 minutes to the baking time. The brownies also taste best when they have totally cooled. I can't wait to find another reason to bake these. Is Wednesday a good enough reason?
I tried these because I had leftover sour cream to use up. They didn't seem special to me -- I have other, richer recipes.
I followed the recipe exactly, except for using a 9x13 pan, and I cooked it for 35 mins.
It turned out great, I would make these again!
Not mind blowing but a good brownie recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Dark Chocolate Macadamia Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 257
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