Ginger-Macadamia Brownies

These Ginger-Macadamia Brownies offer a sophisticated twist on the classic American dessert. The deep, chocolatey richness is beautifully balanced by the bright, spicy kick of crystallized ginger and the buttery crunch of toasted macadamia nuts. The addition of instant coffee powder enhances the chocolate flavor without making it taste like coffee, resulting in a deeper, more complex taste profile. With a dense, fudgy texture that holds together well, these brownies are perfect for holiday gatherings, potlucks, or as an elegant after-dinner treat. They pair wonderfully with a cup of tea or a glass of port. Allow them to rest overnight for the best flavor development and easiest cutting.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 350.0

Dietary: Vegetarian

Description

These Ginger-Macadamia Brownies offer a sophisticated twist on the classic American dessert. The deep, chocolatey richness is beautifully balanced by the bright, spicy kick of crystallized ginger and the buttery crunch of toasted macadamia nuts. The addition of instant coffee powder enhances the chocolate flavor without making it taste like coffee, resulting in a deeper, more complex taste profile. With a dense, fudgy texture that holds together well, these brownies are perfect for holiday gatherings, potlucks, or as an elegant after-dinner treat. They pair wonderfully with a cup of tea or a glass of port. Allow them to rest overnight for the best flavor development and easiest cutting.

Ingredients

3/4 cup unsalted butter
4 oz unsweetened chocolate, chopped
1 ts instant coffee powder
3 lg eggs
1 1/2 c packed brown sugar
2 ts vanilla extract
1/4 ts salt
1 c unbleached all-purpose flour
1 c chopped macadamia nuts
1/4 c minced crystallized ginger

Directions

1
Preheat oven to 325F (165C).
2
Butter an 8x8x2-inch glass baking dish and set aside.
3
Combine butter, chopped chocolate, and instant coffee powder in a heavy medium saucepan.
4
Stir over low heat until the mixture is smooth and fully melted.
5
Remove from heat and let the chocolate mixture cool, stirring occasionally.
6
In a large bowl, whisk eggs until blended.
7
Whisk in brown sugar, vanilla extract, and salt until combined.
8
Fold the cooled chocolate mixture into the egg mixture until incorporated.
9
Mix in the flour, then fold in the chopped macadamia nuts and minced crystallized ginger.
10
Pour the batter into the prepared baking pan and spread evenly.
11
Bake until a tester inserted into the center comes out with moist crumbs still attached, about 40 minutes.
12
Cool completely in the pan on a wire rack.
13
Cover and let stand at room temperature overnight for best results.
14
Cut into 16 squares before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 350.0kcal

% Daily Value *
Total Fat 20.0g31%
Saturated Fat 10.0g50%
Cholesterol 60.0mg20%
Sodium 120.0mg5%
Total Carbohydrate 40.0g14%
Dietary Fiber 2.0g8%
Sugars 25.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the brownies to rest overnight after cooling. This allows the flavors to meld and the texture to set, making them easier to cut cleanly.

If you prefer a crispier texture, you can toast the macadamia nuts in a dry skillet for a few minutes before chopping and adding them to the batter.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Ensure the chocolate mixture has cooled slightly before adding it to the eggs to prevent scrambling the eggs.

Keywords: brownies, ginger, macadamia, chocolate, dessert, baking, fudgy, crystallized ginger, coffee, nuts, sweet, holiday, treat, snack, easy, homemade, indulgent, rich, chewy, vanilla, eggs

Read it online: https://www.chefs-mate.com/recipe/ginger-macadamia-brownies/