Adding macadamia nuts and ginger transforms familiar brownies into something truly extraordinary. For a festive summer finale, serve them with strawberries.
Recipe information
Yield
Makes 16
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 teaspoon instant coffee powder
3 large eggs
1 1/2 cups (packed) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup chopped macadamia nuts
1/4 cup minced crystallized ginger
Preparation
Step 1
Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally.
Step 2
Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.
