Yield: 16 Squares
|¾ cup||(1 1/2 sticks) unsalted butter, cut into pieces|
|4 ounces||Unsweetened chocolate, chopped|
|1 teaspoon||Instant coffee powder|
|1½ cup||(packed) brown sugar|
|2 teaspoons||Vanilla extract|
|1 cup||Unbleached all purpose flour|
|1 cup||Chopped macadamia nuts|
|¼ cup||Minced crystallized ginger|
Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally.
Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt.
Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.
Bon Appétit July 1995