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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Sharing is a great idea since this recipe makes a WHOLE jellyroll pan amount of brownies. I want a chocolate fix. . .and sharing keeps me from being a piggy and trying to eat WAYYY more then my chocolate fix calls for. Read more . The brownies melt in your mouth, even with the large chunks of macadamia nuts. The chocolate icing was more of a combination of chocolates I had left over from other desserts. Ingredients:
1 cup all-purpose flour, spooned in and leveled |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup (2 sticks) unsalted butter |
4 ounces unsweetened chocolate, coarsely chopped |
1 cup (lightly packed) very fresh dark brown sugar |
1 cup granulated sugar |
4 large eggs, well beaten |
1 teaspoon pure vanilla extract |
1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts |
1 small recipe midnight chocolate glaze |
midnight chocolate glaze ingredients |
1/2 cup water |
1/4 cup granulated sugar |
2 tablespoons light corn syrup |
4 ounces fine-quality bittersweet chocolate, such as lindt, finely chopped |
1/4 cup strained powdered sugar |
1 tablespoon dutch-process cocoa powder |
1 teaspoon pure vanilla extract |
1/4 teaspoon lemon juice |
pinch of salt |
1 tablespoon unsalted butter, soft |
Directions:
1. Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
2. In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
3. In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not over mix.
4. Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter.
5. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
6. While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
7. Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife.
8. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
9. Directions for the Midnight Chocolate Glaze:
10. Place the water in a 3-quart heavy-bottomed saucepan. Add the granulated sugar and corn syrup, but do not stir. Cover and bring to a slow boil on medium-low heat. After 1 minute, check to see if any sugar crystals remain. If so, gently stir the mixture. Continue to cook the syrup uncovered for 3 to 4 minutes. (Large bubbles will form on the surface.)
11. Remove the pan from the heat and sprinkle the chopped chocolate over the syrup. Push the chocolate gently into the syrup, but do not stir. Let stand for 2 to 3 minutes, until the chocolate is melted, then stir gently with a small whisk.
12. When smooth, stir in the powdered sugar and cocoa powder, then blend in the vanilla, lemon juice, and salt. Stir gently with the whisk until smooth, then blend in the butter. If the glaze is not pourable, add 3 or 4 teaspoons of very hot water until the desired consistency is reached.
13. Note: This glaze is best used immediately.Storage: Leftover glaze can be refrigerated for several weeks.
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