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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Chocolate with a hint of ginger and mango...certainly a new twist on an old favorite. I have also added 1/2 cup coconut to these in the past with no change in the ingredients and it turned out fine. **NOTE**These need to sit at least 20 minutes to set before serving. Ingredients:
1/2 cup butter, plus |
2 tablespoons butter |
1 cup sugar |
3/4 cup cocoa powder, plus |
2 tablespoons cocoa powder |
1/4 teaspoon sea salt |
1 teaspoon vanilla extract |
1/2 teaspoon ground cardamom powder |
2 large eggs |
1/2 cup white flour |
1/4 cup roasted macadamia nuts, chopped |
1/4 cup dried mango, finely chopped |
1/4 cup crystallized ginger, finely chopped |
Directions:
1. Preheat oven to 325°F.
2. Spray an 8-inch baking pan spray to prevent brownies from sticking.
3. In a medium saucepan, combine the butter with the sugar, cocoa and salt.
4. Over very low heat, melt the ingredients together stirring constantly until both chocolate and sugar are just melted.
5. Remove from heat and allow to cool until warm.
6. Stir in the vanilla and cardamom and then add the eggs, beating vigorously with a wire whisk, one at a time.
7. Continue to beat until batter is thick and shiny, about another minute.
8. Add the flour and gently stir to combine then beat vigorously for another minute.
9. Fold in the nuts, mango and ginger.
10. Spread the mixture evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with a small amount of moist batter on it.
11. Let cool to warm or room temperature before serving.
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