Prep 15 mins
Cook 20 mins
A recipe from "Heavenly Brownies", a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, http://www.onlineconversion.com/cooking.htm, and using the weight to volume converter to go from grams or ounces to cups.
- Preheat oven to 180C/350F/Gas Mark 4.
- Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
- To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
- Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.
Came out great for me and they were enjoyed by my whole family! Delicious!
These are tasty! Mine came out a little crumbly... not sure if I messed up the conversions, or if I didn't pack them well enough, but they tasted very good nonetheless! The really crumbly pieces were very good as a topping for ice cream ;) Thanks for sharing!
These little gems are delightful! They went together quickly and the taste is amazing! I had no trouble with the conversions recommended in the intro, but these are rich, and smaller may be a little better, although I enjoyed the larger ones :) . Thanks so much for sharing, Katzen! Made for PRMR Holiday Special.