Macadamia Nut Double Decker Brownie Bites Recipe

Name: Macadamia Nut Double Decker Brownie Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIE LAYER:; ½ Tablespoons Unsalted Butter, Cut Into Chunks; 1-1/2 cup Granulated Sugar; 3/4 cups Dutch Processed Cocoa, Unsweetened; 1/4 teaspoons Salt; 2 teaspoons Pure Vanilla Extract; 2 whole Large Eggs; 3/4 cups All-purpose Flour; FOR THE MACADAMIA LAYER:; 1/2 cups Firmly Packed Light Brown Sugar; 1/3 cups All-purpose Flour; 3 Tablespoons Unsalted Butter, melted; 2/3 cups Light Corn Syrup; 2 teaspoons Pure Vanilla Extract; 2 whole Large Eggs; 2 cups Roughly Chopped Macadamia Nuts; 1/3 cups Sweetened Coconut Flakes

Servings: persons

FOR THE BROWNIE LAYER:
½ Tablespoons Unsalted Butter, Cut Into Chunks
1-1/2 cup Granulated Sugar
3/4 cups Dutch Processed Cocoa, Unsweetened
1/4 teaspoons Salt
2 teaspoons Pure Vanilla Extract
2 whole Large Eggs
3/4 cups All-purpose Flour
FOR THE MACADAMIA LAYER:
1/2 cups Firmly Packed Light Brown Sugar
1/3 cups All-purpose Flour
3 Tablespoons Unsalted Butter, melted
2/3 cups Light Corn Syrup
2 teaspoons Pure Vanilla Extract
2 whole Large Eggs
2 cups Roughly Chopped Macadamia Nuts
1/3 cups Sweetened Coconut Flakes

1
Preheat your oven to 325u00b0F. Position the rack in the center of the oven. Line the bottom and sides of a 9x13 inch baking pan with foil. Leave some overhang on the sides. Spray the foil with cooking spray.
2
For the brownie layer, melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and add the sugar, cocoa, and salt. Whisk until blended for about a minute. Add the vanilla and the eggs and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape the batter into the baking pan and smooth out evenly. Bake for about 20 minutes. The top should be shiny and dry looking, but the brownie should not be completely baked. Set on a wire rack.
3
While the brownie layer is baking, start the macadamia layer. Combine the brown sugar and flour in a large mixing bowl. Whisk until combined, using your fingers to break up any large clumps. Add the melted butter, corn syrup, and vanilla. Whisk until blended, about a minute. Add the eggs and then whisk until combined. Don't over mix or the batter will be foamy. Add the nuts and coconut and stir with a rubber spatula until evenly blended. Pour the macadamia mix over the warm, partially baked brownie layer. Carefully spread the mix into an even layer. Return the pan to the oven and bake an additional 35-40 minutes, until the top is golden brown. Transfer the pan to a wire rack and cool completely. Using the foil overhang as handles, lift the brownies from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up and cut into desire shapes.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BROWNIE LAYER:, ½ Tablespoons Unsalted Butter, Cut Into Chunks, 1-1/2 cup Granulated Sugar, 3/4 cups Dutch Processed Cocoa, Unsweetened, and more.

Yes, Macadamia Nut Double Decker Brownie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macadamia Nut Double Decker Brownie Bites

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