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Chris Breese
Brownies and blondies
White and brown chocolate cakes.
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Ingredients
- 300 g unsalted butter or margarine
- 2 vanilla bean
- 6 medium sized egg
- 150 g white caster sugar
- 200 g White chocolate
- 90 g self raising flour
- 2 mespoint salt
- 50 g cream cheese natural
- 100 g salted macadamia nuts container of 140 g
- 200 g extra pure chocolate 85%
- 150 g dark brown sugar
- 6 el extra crunchy peanut butter
- 2 el cocoa powder
- 2 el powdered sugar
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Grease the baking tin and cover it with baking paper.
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Make the blondies. Melt the butter in a saucepan over low heat. Remove from heat and allow to cool slightly.
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Meanwhile, halve the vanilla pod in the length and scrape out the marrow with the tip of a knife.
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Put the marrow with the eggs and the white caster sugar in a bowl and beat for 5 minutes with a mixer.
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Pour the melted butter in a thin stream while mixing.
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Slice the white chocolate. Sift the self-raising flour over the bowl and mix in the salt, cream cheese and white chocolate.
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Add the macadamias and pour the batter into the baking tin. Bake for about 30 minutes in the middle of oven.
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Remove from the oven and allow to cool. Leave the oven on. During the cooling of the blondies, make the batter for the brownies.
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Melt the butter in the saucepan. Cut the dark chocolate fine.
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Remove the saucepan from the heat and stir in the dark chocolate so that it can melt.
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Meanwhile, halve the vanilla pod in the length and scrape out the marrow with the tip of a knife.
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Put the marrow with the eggs and the dark caster sugar in a bowl and beat for 5 minutes with a mixer.
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Stir in the melted chocolate and pour it into the egg mixture.
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Remove the blondies from the baking tin. Grease the baking tin again and cover with baking paper.
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Sift the self-raising flour over the bowl, mix in the salt and spread ⅔ of the batter over the baking tin.
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Divide the peanut butter with a teaspoon.
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Spoon the rest of the batter and bake the brownies in the middle of the oven for about 20 minutes. Remove from the oven and allow to cool.
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Take the brownies out of the shape. Dust the brownies with cocoa powder and the blondies with powdered sugar.
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Cut each into 16 squares and place them in a checkerboard pattern on a tray for example. Yummy! .
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Nutrition
250Calories
Sodium4% DV90mg
Fat28% DV18g
Protein8% DV4g
Carbs6% DV18g
Fiber4% DV1g
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