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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This uses a lot of butter but it also makes a lot more batter than most recipes I've tried. The original recipe called for 3-1/2 cups of sugar, walnuts, kosher salt, and allowed for unbleached all-purpose flour (if you didn't have pastry flour). Ingredients:
3 cups macadamia nuts, chopped |
1 1/2 cups unsalted butter |
1 lb bittersweet chocolate |
2 -3 cups sugar |
6 extra large eggs |
1 tablespoon pure vanilla extract |
1/2 teaspoon sea salt |
3 1/4 cups unbleached pastry flour |
unsweetened cocoa powder, for dusting (optional) |
Directions:
1. With rack in middle position, preheat oven to 325°F.
2. Lightly coat 11x17 inch jelly-roll pan with melted butter.
3. Spread nuts on a second baking sheet, and toast in oven until lightly browned (about 10-12 minutes.) Shake pan halfway through baking to ensure the nuts toast evenly.
4. Melt the butter and chocolate together in a small double boiler.
5. Increase temperature to 350°F.
6. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike (about 3-5 minutes.).
7. Add flour in 3 batches, turning mixer off between each addition (low speed) until all ingredients are combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
8. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
9. Before serving, slice into 3x4 inch squares. Sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
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