Wednesday, 23 December 2015

Chocolate Macadamia Brownies ( Originally Posted From Camille's Pantry 14/9/10)

Chocolate Macadamia Brownies

(c) 2010
Ingredients and Equipment
1/4 cup macadamia nut oil
250g dark chocolate buttons
1 cup caster sugar
2 teaspoons vanilla essence
2 eggs, beaten
1/4 cup besan flour
1/4 cup potato flour
1/4 cup yellow maize corn flour
1/4 cup white maize corn flour
1/2 cup chopped macadamia nuts
1 muffin tray with paper liners (12 muffin tray)
1. Preheat Oven 180 C and put paper liners into muffin tray.
2. In a medium heatproof bowl over a saucepan of simmering water heat macadamia oil and chocolate buttons. Stir slowly to ensure chocolate and oil blend well. Becareful not to let water get into the mix as chocolate will “seize,” or turn into a grainy, clumpy mess in the bowl.
3. When chocolate and oil are blended slowly add sugar. Mix well after each addition. Sugar may not melt, it just needs to be mixed into the chocolate and oil.
4. Remove bowl from heat. Add vanilla, eggs and nuts, mixing after each addition.
5. Flour will need to be sifted together and slowly added, again, mixing well after each addition.
6. Spoon mixture into the paper muffin cases. You will only need to fill the cases half way as the batter will rise. Cover remaining batter and place to the side to use for next batch. Do not put the remaining batter into the fridge as the sugar and chocolate will solidify and you will not be able to spoon the batter into the muffin cases easily.
7. Put tray into oven for 20-25 minutes or until the brownies are firm.
8. Allow the brownies to cool for 5 minutes in the tray and then remove the brownies carefully. If they are still warm they will bend in the paper cases and be misshaped. Cool at room temp.
9. Reline the tray and spoon batter for next batch.

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