Salted Caramel Macadamia Nut Gingerbread Brownies



Yield:             24 brownie bars

Cook Time: 20 Minutes

Ingredients:

  • 1/4 cup butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup dark chocolate chunks
  • 1/2 cup caramel baking chips
  • 1 1/2 cups Mauna Loa dry roasted chopped macadamia nuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup molasses
  • 1 1/2 teaspoons flaky sea salt

Instructions:

  • Preheat oven to 350 °F
  • Lightly grease bottom of a 13×9-inch baking pan with butter.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, ginger, cinnamon, cloves and baking soda. Set aside.
  • Melt butter in a microwave-safe bowl. Add molasses and eggs to the melted butter. Add wet ingredients to the flour mixture and stir until just  blended.
  • Fold in the dark chocolate chunks, caramel baking chips and chopped macadamia nuts.
  • Spread the batter in the prepared baking pan. Lightly sprinkle the sea salt evenly over the batter.
  • Bake for 20 minutes. The center should be slightly firm to the touch.
  • Cool completely for about 1 hour before cutting into bars.

Notes

Holiday breakfast muffin idea: Spoon the batter into paper-lined muffin cups until about 2/3 full. Then bake at 325 ° F for 20 minutes.

Original Recipe from: Harvey Morris – Baked Chicago