Two layers, one is a rich brownie and then on top is the Salted Macadamia nuts, butter and brown sugar.
It's rich and chocolaty and then salty to boot.
My friend Jana that lives in Maui came to visit here in Costa Rica and she brought me 2lbs of Salted Macadamia Nuts, so to help myself from eating all 2lbs of nuts by the handful I decided to make these Brownies and use some of them up and share with my friends. These Brownies are very rich and delicious and maybe healthy too. Come on now they have healthy nuts in them.
12 Tablespoons unsalted butter, cut into chunks
1-1/2 cups of sugar
2-1/4 oz or 3/4 cup of unsweetened cocoa powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
3 1/2 oz. flour or 3/4 cup flour
1/2 cup packed brown sugar
1-1/2 oz. (1/3 cup) flour
2/3 cup of light corn syrup
3 Tablespoons of unsalted butter,melted
1-1/2 teaspoons of vanilla extract
2 large eggs
1-1/2 cups of chopped salted macadamia nuts
Heat oven to 325 degrees, line the bottom of a 9x13 baking pan with foil and leave some overhang on the sides
Spray the foil with cooking spray.
Make the Brownie Layer
In medium saucepan over medium heat, whisk the butter until melted. Remove the pan form the heat and add the sugar,cocoa powder, and salt.
Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended.
Scrape into prepared pan and spread evenly. Bake until the top is shiny and dry looking and the brownie springs back very slightly when pressed with your finger tip. About 20 minute the brownie should not be completely baked. Remove from oven and put on a rack.
While the brownie is baking make the nut topping.
In a large mixing bowl, combine the brown sugar and flour. Whisk until blended. Add the corn syrup, melted butter and vanilla. Whisk until blended about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. Don't over mix or it will get foamy.
Add the nuts and stir until evenly blended.
Pour the Macadamia topping over the warm brownie layer. Using a spatula, carefully spread the mixture over the brownie layer. Return the pan to the oven and bake until golden brown about 35 or a few more minutes. Using the foil as handles lift the brownie out of the pan and peel the foil off. Let cool and slice with a knife dipped into warm water to keep the gooey topping from sticking to the knife. Enjoy