Yield: 1 servings
|190 grams||Unsalted butter; cut into pieces|
|120 grams||Unsweetened chocolate; chopped|
|1 teaspoon||Instant coffee powder|
|1½ cup||Brown sugar; (packed)|
|2 teaspoons||Vanilla extract|
|1 cup||Unbleached all purpose flour|
|1 cup||Chopped macadamia nuts|
|¼ cup||Minced crystallised ginger|
Preheat oven to160øc.
Butter 20cm. x 20cm. x 6cm. glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan and gently stir over a low heat until the mixture is smooth. Cool.
Whisk the eggs in large bowl to blend then add the sugar, vanilla and salt.
Fold in chocolate mixture, stirring very well. Mix in flour, nuts and ginger and mix gently to incorporate all the ingredients.
Pour batter into prepared pan and bake until tester inserted into centre comes out with moist crumbs still attached, about 40 minutes. Remove the pan from the oven and cool on a wire rack.
Cover and let stand at room temperature overnight. Cut into16 squares and serve.
Converted by MC_Buster.
Per serving: 3973 Calories (kcal); 332g Total Fat; (70% calories from fat); 42g Protein; 269g Carbohydrate; 977mg Cholesterol; 829mg Sodium Food Exchanges: 3½ Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 64 ½ Fat; 14 Other Carbohydrates Converted by MM_Buster v2.0n.