Macadamia Nut Brownies Recipes

Steps:

• Preheat the oven to moderate.
• Grease a deep 19cm-square cake pan, and cover the base with baking paper.
• Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• Remove the pan from the heat.
• Add the sugar and honey.
• Stir in the lightly beaten eggs.
• Sift the flour.
• Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• Pour the mixture into the prepared pan.
• Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• Cool the brownies in the pan, and cut into squares when cold.

Steps:

• Cream Cheese Filling:.
• In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
• Beat in the egg then mix in the flour, pineapple and vanilla.
• Set mixture aside.
• Directions For Brownies:
• Preheat oven to 350°F
• Lightly butter an 8-inch square nonstick baking pan.
• In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
• Remove the pan from the heat and cool slightly.
• In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
• Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
• Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
• Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
• Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
• Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
• When cool to the touch, take a sharp knife and cut them into squares.

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
• In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
• Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
• Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
• Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.