Dark Chocolate Macadamia Brownies

4 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 55 min

“Rich, moist dark chocolate brownies that are ideal for Valentine's Day or any other special occasion...or for a night in front of the telly with the girls. For Valentine's Day, you can use a cookie cutter to make an arrangement of heart-shaped, rich, chocolatey brownies to share with your sweet-toothed loved one ” - by Kitty

Ingredients

8 ounces dark chocolate, broken into pieces
2/3 cup butter
4 eggs, lightly beaten
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups superfine sugar (or granulated sugar, processed to fine texture in a food processor)
1 cup all-purpose flour
1 cup macadamia nuts, cut into quarters

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Directions

Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch baking pan with parchment paper.
In a saucepan over low heat, melt together the dark chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, sour cream, vanilla extract, sugar, and flour until thoroughly combined. Stir in the macadamia nuts, and pour the batter into the prepared baking pan.
Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.

Nutrition

Amount Per Serving (12 total)

Calories
451 cal
23%

Fat
28.6 g
44%

Carbs
46.3 g
15%

Based on a 2,000 calorie diet

Reviews (4)

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cooks 4 3

Mar. 8, 2010

"I made these with regular sugar and different nuts. I didn't have a 9 x 11 pan so I used 9 x 9 and it took forever to bake and the edges were over done. I would go bigger (9 X 13 ) next time for sur..." See moree. Despite my crispy edges they were very good, rich and moist without being too sweet, a little different than the usual brownies I make but very well received and all gone in 15 minutes! I would make these again. I've made these again a few times and found the following... Use a chocolate with 75% cacoa for the best colour, they come out a rich, dark brown. (55% cacoa chocolate tatsted good too but was not as appealing on the plate as the dark ones) A 9x13 pan works well but I still added 5 minutes to the baking time. The brownies also taste best when they have totally cooled. I can't wait to find another reason to bake these. Is Wednesday a good enough reason?"

Barbara

Feb. 14, 2011

"I tried these because I had leftover sour cream to use up. They didn't seem special to me -- I have other, richer recipes...." See more"

Pam

Feb. 17, 2011

"I followed the recipe exactly, except for using a 9x13 pan, and I cooked it for 35 mins. It turned out great, I would make these again!..." See more"

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