Dark & White Chocolate Macadamia Bars
- Reviews 1
Ready In: 45 mins
Yields: 15-24 squares
Ingredients
- 12 ounces white chocolate
- 4 ounces bittersweet chocolate
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 10 tablespoons unsalted butter
- 3⁄4 cup sugar
- 3 eggs
- 3 teaspoons vanilla extract
- 3⁄4 cup chopped macadamia nuts, toasted
Directions
- Preheat oven to 325°. Grease a 9-inch square baking pan.
- Line bottom of pan with parchment paper; set aside.
- Chop 1/2 the white chocolate into very small pieces.
- Chop remaining white chocolate and bittersweet chocolate into large chunks; set aside.
- Sift flour, baking powder and salt.
- Melt butter in a small saucepan--don't allow to bubble or color. Remove from heat and add finely chopped white chocolate. DON'T STIR, just set aside.
- With mixer, beat sugar, eggs and vanilla until thick and lemon colored, about 5 minutes.
- Lower speed and add the butter mixture; mix just to blend.
- Add flour mixture and mix just until combined. Use rubber spatula to fold in chocolates and nuts.
- Scrape the batter into the prepared pan.
- Bake brownies until set, approx 30 minutes, until a toothpick in center clings moist crumbs. Just don't over bake.
- Let cool about a 1 hour, then cut into squares.
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