Macadamia Nut Brownies
This is a fantastic brownie recipe using plain chocolate for ultimate richness. They're dense and moist, not cake-like. Use the best plain chocolate that you can afford for best results.
Ingredients
Serves: 12
- 225g plain chocolate, broken into pieces
- 150g butter
- 4 eggs, lightly beaten
- 120ml soured cream
- 1 teaspoon vanilla extract
- 300g caster sugar
- 125g plain flour
- 140g macadamia nuts, cut into quarters
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 170 C / Gas 3. Line a 20x30cm baking tin with parchment.
- In a saucepan over low heat, melt together the plain chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, soured cream, vanilla extract, sugar and flour until thoroughly combined. Stir in the macadamia nuts, and pour the brownie mixture into the prepared baking tin.
- Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the tin about 10 minutes before moving to a wire rack to finish cooling.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (6)
I made these with regular sugar and different nuts. I didn't have a 9 x 11 pan so I used 9 x 9 and it took forever to bake and the edges were over done. I would go bigger (9 X 13 ) next time for sure. Despite my crispy edges they were very good, rich and moist without being too sweet, a little different than the usual brownies I make but very well received and all gone in 15 minutes! I would make these again. I've made these again a few times and found the following... Use a chocolate with 75% cacoa for the best colour, they come out a rich, dark brown. (55% cacoa chocolate tatsted good too but was not as appealing on the plate as the dark ones) A 9x13 pan works well but I still added 5 minutes to the baking time. The brownies also taste best when they have totally cooled. I can't wait to find another reason to bake these. Is Wednesday a good enough reason? - 28 Feb 2010 (Review from Allrecipes US | Canada)
I tried these because I had leftover sour cream to use up. They didn't seem special to me -- I have other, richer recipes. - 13 Feb 2011 (Review from Allrecipes US | Canada)
I followed the recipe exactly, except for using a 9x13 pan, and I cooked it for 35 mins. It turned out great, I would make these again! - 16 Feb 2011 (Review from Allrecipes US | Canada)
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