Prep 10 mins
Cook 40 mins
This is adapted from a recipe posted on Yahoo Foods. This uses a lot of butter but it also makes a lot more batter than most recipes I've tried. The original recipe called for 3-1/2 cups of sugar, walnuts, kosher salt, and allowed for unbleached all-purpose flour (if you didn't have pastry flour)
- 3 cups macadamia nuts, chopped
- 1 1⁄2 cups unsalted butter
- 1 lb bittersweet chocolate
- 2 -3 cups sugar
- 6 extra large eggs
- 1 tablespoon pure vanilla extract
- 1⁄2 teaspoon sea salt
- 3 1⁄4 cups unbleached pastry flour
- unsweetened cocoa powder, for dusting (optional)
- With rack in middle position, preheat oven to 325°F.
- Lightly coat 11x17 inch jelly-roll pan with melted butter.
- Spread nuts on a second baking sheet, and toast in oven until lightly browned (about 10-12 minutes.) Shake pan halfway through baking to ensure the nuts toast evenly.
- Melt the butter and chocolate together in a small double boiler.
- Increase temperature to 350°F.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike (about 3-5 minutes.).
- Add flour in 3 batches, turning mixer off between each addition (low speed) until all ingredients are combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
- Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
- Before serving, slice into 3x4 inch squares. Sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.