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Sweet Bites: Macadamia Double-Decker Brownies

10/3/2017

1 Comment

 
Macadamia Double-Decker Brownies
Nom nom nom, these Macadamia Double-Decker Brownies are definitely worth the calories!
Brownies are awesome, right? Are we in agreement on that basic fact? Good, I thought so. Well, these chocolatey nuggets – Macadamia Double-Decker Brownies – elevate the game to a whole new level.

The Occasion: This is all the dessert you will ever need. You know how sometimes a cookie or brownie is just a snack? This one counts as a legit, capital ‘D’ dessert that’ll inspire you to take your time.

The Recipe: The recipe comes from Fine Cooking, an excellent magazine and website for the serious foodie. Expert recipes, helpful how-to guides, and awesome food photography are the hallmarks of this operation. Check it out. 
What Makes It Special: You’ve got two distinct layers of goodness: sweet, gooey caramelized coconut with chopped macadamias crowning a rich, dark, moist chocolate brownie base. Wow.
The Verdict: Super-duper yummy! If I were a puppy I’d be wagging my tail real hard and conspiring to grab the whole plate off the counter. Even without the tail, I still might conspire. These brownies might just change your life. Click on the photos to enlarge them and read the captions.
Ingredients for the brownie layer
Mixing the brownie batter - step 1
Brownie batter is ready for baking
Brownie layer is ready to bake in a foil-lined pan
Brownie layer is baked
Topping ingredients for Macadamia Double-Decker Brownies
Begin mixing the topping layer
Topping layer in process
Coconut and chopped macadamias added to the topping mix
Topping layer added to baked brownie - then bake again
Cross-section of Macadamia Double-Decker Brownies
Macadamia Double-Decker Brownies
Print The Recipe- Macadamia Double-Decker Brownies
File Size: 663 kb
File Type: pdf
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Macadamia Double-Decker Brownie Bars
Recipe source: Fine Cooking
 
INGREDIENTS:
For the brownie layer:
  • Cooking spray
  • 6 ounces (12 tablespoons) unsalted butter, cut into large chunks
  • 1 ½ cups granulated sugar
  • 2 ¼ ounces (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 ½ ounces (3/4 cup) unbleached all-purpose flour
For the macadamia layer:
  • 1/2 cup firmly packed light brown sugar
  • 1 ½ ounces (1/3 cup) unbleached all-purpose flour
  • 2/3 cup light corn syrup
  • 1 ½ ounces (3 tablespoons) unsalted butter, melted
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs
  • 1 ½ cups roughly chopped salted macadamia nuts
  • 1/3 cup sweetened coconut flakes

DIRECTIONS:
  • Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9×13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.
  • For the brownie layer: In a medium saucepan over medium heat, whisk the butter until it is melted.
  • Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute.
  • Add the eggs and vanilla and whisk until smooth.
  • Add the flour and stir with a rubber spatula until blended.
  • Scrape into the prepared pan and spread evenly.
  • Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.
  • For the macadamia topping (Make while the brownie layer is baking): In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps.
  • Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute.
  • Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.)
  • Add the nuts and coconut and stir with a rubber spatula until evenly blended.
  • Bring the elements together: Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer.
  • Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes.
  • Transfer the pan to a rack to cool completely.
  • Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2×2-inch squares and then cut each square into triangles.
  • Make ahead: After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.
1 Comment
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