Cooking | Jan 29, 2009 | 1 Comment

Coffee affairs: Macademia Brownies

As featured in Tastespotting & Foodgawker

The only brownie recipe that works for me. From various sources I’ve tried before,  the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin, is probably the best one. Those brownies are so heavenly moist combined with crunchiness of the chopped macademia nuts. They keep so well in the fridge.

I still have a bag of fresh macademia nuts bought from the market a few days ago. Generous sprinkles of chopped macademia  were enough to create a whole new flavour with touch of nuttiness to this perfect chocolatey bites.
Perfect for my morning coffee and afternoon tea!
The flavour comes out nicely the next day, especially if it’s kept in the fridge.

If you’re planning to use the recipe, be aware that it’s quite a lot. I managed to fill up 3 tins of brownie pans plus a 12 pcs muffin pan. Use half of the recipe if there’re only two of you – unless you plan to invite the entire neighborhood.  One more thing, to keep the moisture of the dough while baking, I put 2 ramekins filled with water in the oven. On the last minutes of baking, spread a foil wrap loosely on the top to avoid burning.

Reposting recipe

MACADEMIA BROWNIES

Ingredients:
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing

Cooking Direction:
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts (for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt and sprinkles of chopped macademia

** Recipe from Bakerzin Dessert Book by Daniel Tay