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Coffee-Flavored Brownie with Macadamias and Caramel
Prep 10min
Total30min
Ingredients12
Servings12
Would you like to know what I’m having? I’m enjoying a delicious and irresistible coffee-flavored brownie with macadamias and caramel… sounds tempting, right?
Today I’ll share this recipe that delights young and old alike. I’ve never met anyone who doesn’t like a rich and moist brownie; eating it is as much fun as baking it. And if you add a bit of coffee and crunchy macadamias, and drench it in caramel… you’ll be in paradise, I guarantee it!
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Ingredients
10ozs semi-sweet chocolate
10ozs butter
3/4cup brown sugar
3/4cup white sugar
4eggs
1/2cup flour
1/8teaspoon salt
1tablespoon vanilla
2tablespoons instant coffee
3/4cup chopped macadamia nuts
1tablespoon whole coffee beans, optional
1/2cup dulce de leche or liquid caramel sauce
Directions
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1
To start, pre-heat the oven to 325° F.
2
Select a glass or metal baking dish, preferably 9in.x 9in. Prepare the mold with some (oil) baking spray or grease with butter over the sides and bottom. A paper towel will work well for spreading the butter.
3
Separately, in a deep, medium-sized dish that’s microwave safe, mix the chocolate, butter and both kinds of sugar. Heat in the microwave for two minutes then mix with a spatula before adding the four eggs. Continue stirring.
4
Next, add the flour, salt and mix vigorously. Combine the vanilla with the coffee and add to the bowl. Stir the mixture again, while gradually incorporating 1/2 cup of macadamia nuts.
5
Transfer the final brownie mixture to the prepared baking dish, evenly spreading the batter over the bottom. Cover with the remaining macadamia nuts, some whole coffee beans (optional) and drizzle the dulce de leche on top.
6
Place in the oven and bake for 20 minutes. Test the brownies with a toothpick to check if they’re done–the toothpick should look damp with some crumbles, but not completely dry. Let cool before cutting to divide easily.
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Beat the mixture as little as possible; it’s better to stir by hand with a fork or spatula. The final mixture should be lumpy.
If you don’t have any brown sugar on hand, use just the white sugar.
Let the brownies cool first and use a wet knife for easy cutting.
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No nutrition information available for this recipe
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Would you like to know what I’m having? I’m enjoying a delicious and irresistible coffee-flavored brownie with macadamias and caramel… sounds tempting, right?
Today I’ll share this recipe that delights young and old alike. I’ve never met anyone who doesn’t like a rich and moist brownie; eating it is as much fun as baking it. And if you add a bit of coffee and crunchy macadamias, and drench it in caramel… you’ll be in paradise, I guarantee it!
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