Houjicha Macademia Brownies
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
Instagram: nicoleyong93
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RECIPE
Houjicha Macademia Brownies
by @nicoleyong93
Recipe makes 16 servings.
Preparation time: around 1 hour
Cooking time: 30 min
Total time: around 1 and half hours
Ingredients
4 tbsp TSUBAKI / Houjicha Powder
½ cup All Purpose Flour
¼ tsp Salt
¼ tsp Baking Powder
113g Unsalted Butter, room temperature
½ cup Brown Sugar
2 Large Eggs
1 tsp Pure Vanilla Extract
80g Macademia Nuts, crushed (or any other preferred nuts)
Some coarse salt (optional)
Method To Assemble
- Preheat oven to 180°C and grease an 6-inch (or 8-inch) square metal cake pan.
- In a mixing bowl, sift in the flour and Houjicha powder. Add salt and baking powder and whisk together. Set aside.
- In the bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract and mix completely.
- Add the flour mixture and mix just until no traces of flour remain. Add in crushed Macademia nuts and mix well.
- Pour batter into the cake pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Sprinkle some coarse salt on the surface (optional). Allow to cool completely before cutting it into 16 pieces evenly.
