This was a creation that was conceived from what I thought was a disaster in my kitchen. I had an idea to make a white chocolate and macadamia brownie. The first attempt, I was so off with my proportions of ingredients, turning out as a gooey mess. The second try seemed much better, but the finished brownie looked a little burnt. Boy was I wrong, it's called caramelization and this caramelized outside combined with the rich white chocolate and macadamia centre, has become one of my favourite creations. My friends who have tried it says its like all the best bits of an almond croissant, but better. Hope you enjoy this recipe, btw, the corner bits are the best!
Makes 12 small slices
Ingredients
200g white chocolate chips
2 large eggs
115g unsalted butter (room temp)
130g castor sugar
1 tsp vanilla paste
90g plain flour
120g whole macadamias
Icing sugar for dusting
Method
Preheat the oven to 170°c. In a stand mixer, beat butter and sugar with a paddle attachment until well combined. Place white chocolate chips in a glass heatproof bowl and microwave for 50 seconds. The chocolate will come out half melted and half still quite course, thats what we want. Add vanilla paste and an egg one at a time to the butter mix, beat on low. Add the melted chocolate to the mix, beat on medium for 30 seconds. Sift the flour into the mix and carefully incorporate on low. Finally add the macadamias and using a silicone spatula, incorporate to the mix. Take a 6.5 inch square baking tin and grease and line with baking paper. Pour mix into the line tin and level off. I like to throw/slam the tin onto my chopping board to help level out the mix. Pop into the oven for 30-35 minutes. Check with a skewer to make sure it comes out clean. Once cooled, demould and place on a cake stand and sift icing sugar to the top. Voila, one of my favs!
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