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Ingredientes
- 4 Tbsp. Plus 1 tsp. unsalted butter
- 1/4 c. Plus 1 tsp. all purpose flour
- 2 Tbsp. Unsweetened cocoa
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 3 ounce Unsweetened chocolate, broken into 1/2-oz pcs
- 2 ounce Semisweet chocolate, broken into 1/2-oz pcs
- 3 x Large eggs
- 1 c. Granulated sugar
- 1 tsp Pure vanilla extract
- 1/4 c. Lowfat sour cream
- Â Â MACADAMIA NUT CHOCOLATE CHUNK BROWNIE:
- 8 ounce Semisweet chocolate, minced into 1/4 inch chuncks
- 1Â 1/2 c. Raw, unsalted macadamia nuts
- Â Â PEANUT RAISIN CHOCOLATE BROWNIE:
- 1Â 1/2 c. Raisins
- 1Â 1/2 c. Unsalted, shelled, toasted Virginia peanuts
Direcciones
- (My note: Since the Trellis is located in Virginia, Mr. Desaulniers, would, of course, recommend Virginia peanuts. I imagine you could get away with others)
- EQUIPMENT
- Measuring spoons, measuring c., 9 by 9 by 2 inch square cake pan, sifter, waxed paper, double boiler, film wrap, whisk, electric mixer fitted with balloon whip, rubber spatula, serrated slicer
- METHOD
- Preheat the oven to 325 degrees Fahrenheit.
- Lightly coat a 9 by 9 by 2 inch square cake pan with 1 tsp. butter, then flour the pan with 1 tsp. flour, shaking out excess.
- Sift together the remaining 1/4 c. flour, cocoa, baking pwdr, and salt onto the waxed paper. Set aside.
- Heat 1 inch water in the bottom of a double boiler over medium-high heat.
- Place the 3 ounces unsweetened chocolate, remaining 4 Tbsp. of butter and 2 ounces semisweet chocolate in the top half of the double boiler.
- Tightly cover the top with film wrap. Heat for 4 1/2 to 5 min, remove from heat, and stir till smooth.
- Place the Large eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whip. Mix on high till slightly thickened, about 1 1/2 min. Add in the melted chocolate mix to the egg mix and mix on medium for 30 seconds. Add in the sifted ingredients, mix on low for 10 seconds, then on high for 10 seconds. Add in the lowfat sour cream and mix on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to combine thoroughly (also and adn combine 4 ounces of chocolate chunks if making the Macadamia Nut Chocolate Chunk Brownie, or possibly raisins if making the Peanut Raisin Chocolate Brownie).
- Pour the batter into the prepared cake pan, spreading proportionately, including the corners. (If making the Macadamia Nut Chocolate Chunk Brownie, sprinkle the macadamia nuts and remaining chocolate chunks proportionately over the batter, or possibly if making the Peanut Raisin Chocolate Brownie, sprinkle the peanuts proportionately over the batter). Bake in the preheated oven till a toothpick inserted in the center comes out clea, about 40 min (bake for 10 to 15 min longer if making either one of the brownie varieties).
- Remove the brownies from the oven and allow to cold in the pan at room temperature for 10 to 15 min. Use a serrated slicer to cut into 12 portions.
- THE CHEF'S TOUCH
- I was only 19 years old in June of 1965 when I graduated from The Culinary Institute of America. As kids are prone to do (even those with a culinary arts degree), I did not give much thought to my eating habits. By day, I cooked in a fine club on Wall Street, and 5 nights a week I sweated out in a miniscule kitchen of a small French resturaunt on the Upper East Side.
- When it came time to relax away from work, my favorite snack consisted of chocolate nut brownies from a favorite pastry shop and acouple of cool beers. Now which I am grown up I am more likely to sip a glass of vintage port with my brownie indulgence.
- Because of the chocolate chunks, a toothpick inserted in the center of the Simply the Best Macadamia Nut Chocolate Chunk Brownies will probably not come out clean no matter how long you bake the brownies. I suggest pulling them from the oven after 50 min baking time.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 223 | 56% |
| Total Fat 26.3g | 33% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 233mg | 10% |
| Potassium 458mg | 13% |
| Total Carbs 46.31g | 12% |
| Dietary Fiber 6.6g | 22% |
| Sugars 29.7g | 20% |
| Protein 7.22g | 12% |
