Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache (Recipe by Emiline)
7 1/2 tablespoons unsalted butter, divided use
1/3 cup nutty dark-type ale, plus an additional 3 tablespoons, divided use
6 ounces bittersweet chocolate chips
2/3 cup all purpose flour
1/3 cup unsweetened dark cocoa powder (such as Hershey's Dark)
1 teaspoon instant espresso powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped macadamia nuts, lightly toasted*
2 tablespoons heavy cream
1/3 cup firmly packed light brown sugar
4 ounces white chocolate chips
Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.
Melt 6 tablespoons butter in a small saucepan over medium heat, and stir in ale. When mixture is hot and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted and well combined; set aside.
In a medium sized mixing bowl, sift together flour, cocoa powder, espresso powder and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined. Stir in flour mixture, until just combined.
Scrape batter into prepared dish and sprinkle with macadamia nuts; bake at 375 degrees F, for 28-30 minutes, or until set. Cool on a wire rack for 30 minutes.
Melt the additional 1 1/2 tablespoons butter in a small saucepan set over medium heat; stir in additional 3 tablespoons ale, cream and brown sugar. Bring mixture to a boil, whisking frequently. Reduce heat to medium-low and simmer for 5-6 minutes, whisking frequently, until reduced and bubbly. Remove pan from heat and cool for 5 minutes. Stir in white chocolate until melted and smooth, placing pan back on heat source if necessary.
Pour white chocolate-toffee glaze over brownies, and smooth the surface, using a rubber spatula.
Freeze the brownies until set, about 1-2 hours. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.
*To toast the macadamia nuts, place in a small bowl and microwave for 20-40 seconds, or until light golden brown and fragrant.
Yield: 9 big brownies
Sugar Plum: Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache