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Recipe from ‘Nuts’ by Avner Laskin
Brownies are always a household favorite, and the addition of richly flavored macadamia nuts only enhances their popularity.
Serves 6


• 2 cups quality bittersweet chocolate
• 1 cup butter
• 6 eggs
• 2/3 cup sugar
• 2 tablespoons coffee liqueur
• 1/2 cup flour
• 3/4 cup roasted macadamia nuts, coarsely crushed

Preheat the oven to 350°F.

2. Melt the chocolate and butter in a bowl set on top of a pan of boiling water or in a double boiler.

3. While the chocolate is melting, beat the eggs and sugar until foamy.

4. Add the coffee liqueur to the chocolate.

5. Using a spatula, fold the flour into the melted chocolate, and then fold the chocolate into the egg mixture.

6. Pour the batter into a 10-by-8-inch rectangular cake pan, lined with baking paper.

7. Sprinkle the nuts on top.

8. Bake for 8 minutes.

9. Transfer the pan to a wire rack to cool for 30 minutes.

10. Refrigerate for at least 2 hours.

11. Remove from the pan, and transfer to a work surface.

12. Cut into 3-inch squares using a sharp knife. Be sure to wash the knife between cuts.

13. Serve at room temperature, or store in an airtight container for up to 2 days.


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