Can you handle another brownie recipe? Because this is one you don’t want to miss. These are the kind of brownies that will be the first ones to disappear from a dessert table, the kind where you’ll need to make two batches for an upcoming party—one to bring and one to keep at home because they are so insanely good, the kind that will make you forget about any diet you’re on, the kind you’ll keep eating until the last one is gone even though youknowyoushouldhavestopped and you still wish there were more. Yes, they are that good!
The double-decker part comes about by par-baking a brownie layer and then topping it with a gooey mixture of chopped macadamia nuts, coconut, butter, brown sugar (think caramel), and further goo-ified with light corn syrup. As the brownies finish baking, a layer of caramel forms between the brownie and the nut topping. You end up with a fudgy brownie with a delightfully gooey, chewy caramel center, and a crisp nut topping. Oh, my mouth is watering just thinking about them!
Be sure to refrigerate the brownies because they are best when chilled.
Chocolate-y, chewy, ooey, gooey—what more could a chocoholic want? Oh, another batch…
One year ago: BBQ Spareribs
Macadamia Double-Decker Brownie Bars
Ingredients for the brownie layer
- Cooking spray
- 6 oz. (12 tbl.) unsalted butter, cut into large chunks
- 1-1/2 cups granulated sugar
- 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
- 1/4 tsp. table salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
Tip: 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 to use the proper technique when filling your measuring cups.
Ingredients for the macadamia layer
- 1/2 cup firmly packed light brown sugar
- 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
- 2/3 cup light corn syrup
- 1-1/2 oz. (3 tbl.) unsalted butter, melted
- 1-1/2 tsp. pure vanilla extract
- 2 large eggs
- 1-1/2 cups roughly chopped salted macadamia nuts
- 1/3 cup sweetened coconut flakes
Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9×13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.
Make the brownie layer
In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from 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 the prepared pan and spread evenly.
Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.
While the brownie layer is baking, make the macadamia topping
Tip: Dipping the knife in warm water and wiping it dry between cuts will keep the gooey topping from sticking to the knife.
In a large mixing bowl, combine the brown sugar and 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.
After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.
Source: A recipe from Fine Cooking