Ginger-Macadamia Brownies

Ginger-Macadamia Brownies

(Adapted from Bon Appétit)

 

3/4 cup  unsalted butter, cut into pieces

4  ounces  unsweetened chocolate, chopped

1  teaspoon  instant coffee powder

3  large  eggs

1 1/2  cups  brown sugar, packed

2  teaspoons  vanilla extract

1/4  teaspoon  salt

1  cup all-purpose flour

1  cup  chopped macadamia nuts

1/4  cup  crystallized ginger, minced

 

Directions:

1. Preheat oven to 325F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally.

 

2. Whisk eggs in large bowl. Add sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.

 

Yield: 16 servings