Recovery: Macadamia Nut Brownies

photo from cookies-in-motion.com

Now that the fair is over, I need to mow, weed and trim.

Things are sorely neglected around here. Including the pantry. Including the refrigerator. And yes, including the Mommy who lives, works and breathes here. She needs something to get her moving.

So in honor of me — the woman who has tackled 27 loads of laundry in 24 hours (or so it seems), I’m going to make Macadamia Nut Brownies so I’ll have the fortitude to get by. It’s a recipe I borrowed from another blogger who adapted it from a Betty Crocker cookbook.

Did you follow that?
It doesn’t matter.

Here’s the recipe. Enjoy!

Macadamia Nut Brownies

4 oz. unsweetened chocolate
2/3 cup butter
2 cups sugar
4 large eggs
1 1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 cup chopped, roasted and salted macadamia nuts (and more for garnish, optional)

Preheat oven to 350 degrees. Butter a 13x9x2-inch baking pan.

Melt the chocolate and butter in a large, heavy-bottomed saucepan over low heat, stirring frequently to prevent chocolate from burning.

Mix in sugar, eggs and vanilla.

In a separate bowl, mix together flour, baking powder and salt.

Add flour mixture and nuts to chocolate mixture.

Spread in pan. Sprinkle with remaining nuts.

Bake for approximately 30 minutes, or until brownies begin to pull away from sides of the pan. Do not overbake. Remove from oven and cool slightly.

Cut into bars and serve warm or at room temperature. Store in an air-tight container.

Makes 24 bars.

   
P.S. If you are related to me and planning to participate in the upcoming Family Iron Chef: Battle of the Chocoholics, be warned. This one’s mine.