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Ingredients
| white chocolate: 12 oz |
| bittersweet baking chocolate squares: 4 oz |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/2 tsp |
| salt: 1/8 tsp |
| unsalted butter: 10 Tbl |
| granulated sugar: 3/4 cup |
| eggs: 3 |
| vanilla extract: 1 Tbl |
| macadamia nuts (chopped): 3/4 cup (toasted) |
Dark & White Chocolate Macadamia Bars
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
19 serving(s)
Tags
- 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.