Ottolenghi: The Cookbook
Macadamia and White Chocolate Brownies
Page 240
| Course Type: Cookies/Bars
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Recipe Reviews
Zosia from Toronto, ON
Moist, fudgy and super rich and decadent…..a little goes a long way.
This is one of those recipes that at a glance seemed reasonable in terms of ingredients until I saw that I was baking this in a 22cm/9” square pan! Between the dark chocolate for the cake portion and the chopped white chocolate that’s added with the nuts, there are 500g (over a pound) of chocolate in that little pan.
The recipe is very easy to make, somewhat like a saucepan brownie in method though you’re asked to melt the chocolate and butter in a double boiler-type set up. I used bleached all purpose flour which worked fine in this recipe, and a mix of 70% and 54% chocolate. I wish I’d used only 70% as the white chocolate added quite a bit of sweetness.
The recipe says it makes 8-10 servings……I cut it into 36 squares and no one could eat more than 2! The combination of macadamia nuts and white chocolate in a dark chocolate brownie is delicious, but I think these add-ins would work better with a less rich brownie base.
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