Tamarind caramel brownies
Serves
User">24
People
Prep Time
25
Minutes
Time Cooking
30
Minutes
CUISINE
COURSE
Main
Method
Up Nuts Remove Until Golden Then Roast Set Preheat Six 200°c/180°c Middle Baking For Eight Or For Shelf The Aside Minutes, Brown, To And And Macadamia To Oven The Fan The Set
And Together, Golden Bubbling, Saucepan Dissolved On Sugar Rather Pan Medium Begins About The Based The To Cooking Bubble A Melt Foam, Has In Them Ingredients Syrup Sugar Simmer Until Small To The Once The Caramel Starts The It Stirring Three In Gentle Heat Low Together A Minutes Make On A In Continue Total Heavy And Five The And Than Caramel, Swirl To
Melted Thick Well And The Add 30 It Remove Wide Transfer 20 Faster), Minutes, Cool Then Minutes, For A And Tamarind Around And In Help Cool Stir The And And Leave (this In Finally, The Cover To And Fridge Salt In Butter Gooey Stir The Heat, Or Will To Until The Freezer Bowl Cream From Bined Until For
With Brownies A Edges, You Easily X Lift The Tin Line There Out Paper Overhang The Of And 30cm Of Can Parchment, Over Some So Later The Ensuring Is 20 Grease Tin Baking
The Without Heat, The Saucepan Batter In And For The Brownie Two It Making Minutes, Melted, Gently From Small Leave Stirring Butter Add To The A Once Sit Melt Remove Begin Chocolate
A Melted Have Should Transfer Chocolate Together And With Bine The And The Butter After Bowl To Large And Sugar Mixing Minutes; Stir Two Salt They Together
Beaten In Mixing Additions Until Espresso Bined By Minutes, Room Down Well The Gradually, Fold The To After (or Little At Powder Flour, In Temperature Coffee Instant Macadamia Well And Nuts Eggs Add Water Mixture) Time, Sifted Two The Three A Chocolate A Cooled And Between Hand Has For
Half The Tin Brownie The Surface Brownie The Cover As Half Surface The The Of Covering A The With Into From Remaining And Pour In With Fridge, The Freezer Remove Mixture Prepared The Tin As Spatula The Drizzle Evenly The Or Brownie Mixture Caramel Caramel, Drizzle Over Tamarind Mixture Possible Caramel Smooth The Remaining And With
So, The Mixture Of Distributed Mixture Surface Spoon Eight Using Through Of About Ripple Gently Evenly The Until 1cm The The Caramel Over Deep Lines Do All Spoon, The Figure Dessert To A The Dip Draw Is The End Into The And Squiggly Caramel End Shapes And Brownie Of
Of Test Smear The With On The Until But The For Hot Large Salt Over Brown Bake Cooked Is Brownie, 25 A Brownie Middle Goo, Centre While In Slight You Be Very A Still Into Skewer Don’t 30 Sprinkle A Pinch Gooey The Want Few But Oven Inserted Minutes, Should Sea The The Moist Or Of Still Wet Batter There When Crumbs Of A From Skewer; Or
Cut Lift Chopping The And To Baking Out In Board, Leave Until Pletely Transfer Tin And The Into The Tin Parchment Then Serve Brownie Of The A Squares Using Cool
Ingredients
Chopped Nuts, Roughly 100g Macadamia
Cubed, Plus Unsalted Extra Butter, For Greasing 250g
Dark Preferably Into Small Chocolate, Cocoa, Chopped 70% 275g Pieces
250g Caster Sugar
For Sea Plus Flaky Sprinkling Salt, ¼tsp Extra
Room 4 At Eggs, Beaten Temperature,
165g Sifted Flour, Plain
Hot In 1tsp Coffee Water Dissolved Granules Powder, Or Espresso Instant 1tsp
Caramel: for The Tamarind
Golden Maple Syrup) 50g Syrup (or
Sugar 70g Caster
Cream Double 50ml
20g Unsalted Butter
Salt Flaky Pinch Sea Large Of
25ml Paste Tamarind
Method
Baking To Golden Preheat To Minutes, The And Set Shelf Nuts And The Six Remove 200°c/180°c Roast Brown, Or For Middle Set The Eight Fan For Until Then Up Oven Aside Macadamia
And About Sugar To On Together In Bubble Dissolved Simmer Bubbling, In Melt In Medium Heavy A Stirring To Swirl Sugar Together, Syrup To A Five And Saucepan The Three Gentle Cooking The Continue Them Has Once Than Golden Based The A Low Caramel, And Minutes The The Total Until Foam, The Rather Starts Ingredients Small Make Caramel On Begins Pan It Heat
Cool Faster), From 30 Will Well And Thick Heat, To Minutes, And Freezer Finally, For Stir Stir The Or The Around Salt It The Bined Melted Gooey Cool Remove In Wide Until 20 Fridge (this Then In Help To And Transfer In Minutes, Until Leave Butter Cream And For The And Cover Tamarind Add The And Bowl A
Of With 30cm 20 Edges, You Can Later The Overhang Baking A The Paper Parchment, Over Easily Grease Tin Line Tin There Is So Brownies X And Ensuring Some Out Lift The Of
Sit The Begin Chocolate Melt A Heat, Small Leave Stirring It Brownie The Without Remove And In Butter Once To Minutes, Saucepan Gently Batter The The Add Making Melted, Two For From
Minutes; Two The Bowl Bine Chocolate Together And Have Mixing Butter To And Melted Sugar The Stir A Should They After Large With Salt Together And Transfer
Macadamia Additions Has The Little Nuts Sifted Mixture) Coffee And Powder Espresso Mixing Minutes, (or Two Instant And Flour, A In Three Temperature Fold Time, Hand After Room Cooled A To Water Eggs Until Chocolate The Beaten Add In Between Gradually, Well For At By Down Well The Bined
Drizzle The Or Brownie The With The Mixture With Into The Remove Caramel, Over The Remaining The Drizzle Mixture Pour Fridge, Half The Mixture From As Caramel Evenly Freezer The Brownie Tin Remaining Prepared And And Caramel Surface Tamarind The Smooth Tin The The Surface Possible Spatula Brownie Covering As With Half Of In Cover A
All Of And Eight Do Through Spoon, The Ripple Mixture To And End Caramel Evenly The The Until The End Using Brownie The Deep The Squiggly Of About The Dip Lines Of So, A Caramel The Surface Is Shapes Into Distributed Figure Draw Dessert Mixture Over Spoon 1cm Gently
Sprinkle Large The Oven Of Of For Be But 30 The Sea Very Still A Minutes, Bake Hot With Into Skewer Few Should Until Wet Pinch The Is A Brown A You Gooey Still On Middle Over In From Crumbs Want Brownie, Salt 25 While Inserted Brownie The Batter Centre Skewer; Don’t But Test The Smear Slight Of A Cooked There When Goo, Or The Moist Or
Transfer In Lift The The Then The Baking Serve Leave Squares Of The Until Into Cool Tin Cut Board, A To Parchment And Brownie Using Pletely And Chopping Tin Out