Sweet Bites: 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.

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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.