White Chocolate and Macadamia Brownie
Was planning to do some baking the other day since I haven’t baked for ages, was lazy to go to the supermarket to buy some ingredients so I challenged myself to make something out of the pantry ingredients I have at the moment. Upon opening the pantry luckily, I have the base ingredient for baking, flour all I need to find is what should accompany it.
Macadamia leftovers from Hawaii, unused white chocolate buttons I bought before and forgotten, half a box of cocoa powder and sugar. That calls for some fancy brownies, White Chocolate and Macadamia Brownie to be precise. With macadamias replacing the walnuts and white chocolate buttons this will definitely be full of texture, crunchy, moist, crispy and soft, the best brownie you can ever have.
- 1 cup flour
- 1 cup cocoa powder
- ½ teaspoon salt
- 1½ cups brown sugar
- ½ cup melted butter
- ½ cup white chocolate buttons
- ⅔ cup roughly chopped macadamias
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- ½ cup white chocolate buttons
- 2 tbsp full cream milk
- In a bowl sift together flour, cocoa powder and salt.
- Mix together brown sugar, melted butter, eggs and vanilla extract. Add the sifted flour mixture, white chocolate buttons and chopped macadamias then let it combine to an even consistency.
- Spread mixture in a 9x13 inch baking pan then place in a 150C preheated oven then bake for 30 minutes. Remove from the oven then let it cool.
- In a double boiler combine white chocolate buttons and full cream milk, once melted and even in texture drizzle it on top of the brownies. Let it cool before slicing, serve.
