Try this White Chocolate Macadamia Brownies recipe
- Carbohydrate 1039.9666 g
- Cholesterol 4776.85 mg
- Fat 577.17298 g
- Fiber 29.7800001513958 g
- Protein 195.73118 g
- Saturated Fat 233.95572 g
- Serving Size 1 1 Serving (2556g)
- Sodium 1695.042 mg
- Sugar 1010.1865998486 g
- Trans Fat 46.6009080000001 g
- Calories 9925 calories
Step-by-step
- Preheat oven to 325 F.
- Line a 13 x 9 x2 pan with foil, including sides and lightly grease.
- Melt butter and chocolate in microwave or double boiler over low heat until mixture is smooth, stirring often.
- Remove from heat and stir in sugar and vanilla.
- Beat eggs lightly and add to chocolate mixture.
- Stir well.
- (Mixture may appear curdled, but thats ok.)
- Add flour and nuts and stir just to combine.
- Transfer batter to pan and bake 30 - 35 minutes or until pale golden.
- Cool completely and left out of pan with foil; peel away foil and cut into squares.
Baking dense pastry without a stand mixer requires relying on manual whisking and efficient bowl economy. This formula uses a single heat-safe bowl for melting the butter and white chocolate together, which reduces cleanup and prevents the unnecessary transfer of heat. Microwave the dairy and confectionery blocks in short thirty-second bursts at medium power to prevent scorching the sugar solids. Stir frequently with a silicone spatula to distribute thermal energy evenly before adding the remaining wet components.
Incorporating four large eggs directly into a warm fat mixture risks premature coagulation if the temperature remains too high. Whisk the eggs lightly in a separate vessel first to break down the albumen, then temper them into the chocolate base slowly. The batter may separate or curdle slightly during this integration phase due to the high sugar content and moisture differentials, but this visual artifact resolves completely once the flour is folded into the mix.
Baking at 325 degrees Fahrenheit ensures the delicate sugars in white chocolate do not caramelize too aggressively before the interior sets. Pull the pan from the oven precisely when the edges turn pale golden and a wooden pick inserted two inches from the edge emerges with moist crumbs attached. Overbaking transforms the fudgy interior into a dry, cake-like crumb structure. Let the slab cool completely inside the foil sling at room temperature to allow the butter and cocoa solids to resolidify.
Resting these squares overnight yields a denser, fudglier texture than eating them warm. Store the uncut block in an airtight container at room temperature for up to three days, or refrigerate it wrapped tightly in plastic wrap to extend firmness. Chilling the squares also makes clean slicing much easier, yielding sharp edges without crumbs adhering to the knife blade.
