Why I Love This Recipe
This favorite American dessert fuses deliciously with tropical hints of chewy mango, crystallized ginger and crunchy macadamia nuts. Super chocolaty with a touch of cardamom, these moist treats should be allowed to firm up for 10 to 20 minutes before serving.
Per brownie (42g-wt.): 170 calories (90 from fat), 10g total fat, 5g saturated fat, 2g dietary fiber, 2g protein, 21g carbohydrate, 45mg cholesterol, 85mg sodium
Ingredients You'll Need
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1 cup unbleached sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 1 teaspoon vanilla extract
1/2 teaspoon ground cardamom powder
2 large eggs
1/2 cup unbleached white flour
1/4 cup roasted macadamia nuts, chopped
1/4 cup dried mango, finely chopped
1/4 cup crystallized ginger, finely chopped
Preheat oven to 325°F. Spray an 8-inch baking pan with canola or olive oil spray. In a medium saucepan, combine the butter with the sugar, cocoa and salt. Over very low heat, melt the ingredients together stirring constantly until both chocolate and sugar are just melted. Remove from heat and allow to cool until warm. Stir in the vanilla and cardamom and then add the eggs, beating vigorously with a wire whisk, one at a time. Continue to beat until batter is thick and shiny, about another minute. Add the flour and gently stir to combine then beat vigorously for another minute. Fold in the nuts, mango and ginger. Spread the mixture evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with a small amount of moist batter on it. Let cool to warm or room temperature before serving.