While the brownie layer is baking, make the macadamia topping:
混合在一个大的碗,将红糖d flour. Whisk until well blended, breaking up any large clumps. 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 overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure touse the proper technique在填充量杯时。将刀浸入温水中并在切口之间擦干它,将使粘糊糊的顶粘在刀上。
Decadent! I have to confess I substituted chopped pecans for the macadamia nuts. I wasn't able to find any macadians at the grocery store. They were AMAZING...oh and I did one more cheat..I used a glass 13x9 and buttered it really well and used a serrated knife to cut and they came out beautifully.
I don't know what's better than this combo of macadamia nuts, coconut, and chocolate. I baked the choc layer 15 min, top layer 32 min...came out perfect, not overbaked. Served with good van ice cream and made some caramel sauce to gild the lily - hey, why not? It was devoured by all.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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