Title: Ginger-Macadamia Brownies
Categories: Desserts
Yield: 16 Squares

3/4 c (1 1/2 sticks) unsalted
-butter, cut into pieces
4 oz Unsweetened chocolate,
-chopped
1 ts Instant coffee powder
3 lg Eggs
1 1/2 c (packed) brown sugar
2 ts Vanilla extract
1/4 ts Salt
1 c Unbleached all purpose flour
1 c Chopped macadamia nuts
1/4 c Minced crystallized ginger

Preheat oven to 325øF. 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 App‚tit July 1995
Posted to MM-Recipes Digest V4 #008

From: Julie Bertholf

Date: Mon, 6 Jan 1997 23:43:22 -0800