White chocolate and macadamia nut brownies

 
                 WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES
 
 Recipe By     : 
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Cakes                            Snacks
                 Desserts                         Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Macadamia nuts
    1       c            Flour -- plus 2 tbsp.
      3/4   ts           Baking powder
      1/4   ts           Salt
      1/4   c            Unsalted butter
      1/2   c            Sugar
    2       tb           Water
    9       oz           White chocolate
    2       lg           Eggs
    1       t            Vanilla extract
 
   Recipe by: the California Culinary Academy
   Preparation Time: 0:50
   1. Preheat oven to 325 degrees F. If macadamia nuts
   are salted, blanch in boiling water to cover for 30
   seconds to remove salt. Rinse under cold running water
   and transfer to a baking sheet. Toast in a 325 degrees
   F oven until golden brown. Let cool, then coarsely
   chop. If nuts are unsalted, just toast and chop.
   
   2. Combine flour, baking powder, and salt. Set aside.
   
   3. Place butter, sugar, and water in a medium saucepan
   over low heat. Cut 6 ounces of the white chocolate
   into large (1- or 2-inch) chunks and the remaining 3
   ounces into small (1/4-inch to 1/2-inch) chips.
   
   4. When butter has melted, remove from heat, add the 6
   ounces white chocolate chunks and stir until chocolate
   melts.
   
   5. Beat in eggs and vanilla. Stir in flour mixture
   until just blended. Stir in the 3 ounces of white
   chocolate chips and the nuts.
   
   6. Spread batter in a greased 8- or 9-inch square
   baking pan. Bake 30 to 35 minutes, or until a
   toothpick inserted in center comes out clean. Cool on
   a wire rack, then cut into squares.
   
   * Timesaver Tip: Brownie batter can be made ahead and
   frozen before baking. Line an 8- or 9-inch square pan
   with heavy-duty foil. Spoon batter into pan. Freeze
   batter, uncovered, until frozen solid. Remove from pan
   and wrap tightly. Label and date package. Freeze at 0
   degrees F up to 4 weeks. To bake, peel foil from
   batter and place in greased pan. Bake in a preheated
   375 degrees F oven until skewer inserted in center
   comes out clean (40 to 50 minutes).
   
   Microwave Version: Chocolate may be melted in a
   microwave oven. Place butter and chocolate in a small
   glass bowl. Microwave on 50% power for 1 minute, stir,
   then continue microwaving 1 to 3 minutes more. Stir
   until smooth. Do not overheat or chocolate will scorch
   around edges and won't blend smoothly. Stir in sugar
   and water and continue with step 5.
  
 
 
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