Caramel Coconut Macadamia Nut Brownie Bites
1/2 cup (110g) granulated sugar
1/4 cup (60mL) honey
3 T (45mL) water
1/3 cup (80mL) heavy cream
1 T (15g) unsalted butter
12 oz (336g) bittersweet or semisweet chocolate, coarsely chopped
1 cup (238g) unsalted butter, cut into chunks
1/2 tsp (2.5mL) salt
1 tsp (5mL) vanilla extract
2 cups (440g) granulated sugar
4 large eggs
1/2 cup (75g) all-purpose flour
1 cup (80g) desiccated coconut flakes
1 cup (125g) macadamia nut pieces plus whole macadamia nuts for decorating
- Preheat the oven to 325°F and grease a 9 by 13 inch baking pan
- In a small heavy saucepan, combine the sugar, honey and water over medium heat, stirring constantly until the sugar is dissolved. Increase the heat to medium-high and cook until sugar caramelizes and turns a deep amber color, about 7-10 minutes. Remove the pan from the heat and add in cream and butter, stirring well until butter is melted (the mixture will bubble furiously as you do this, so be careful). Set aside.
- Place the chocolate and butter in the top of a double boiler and heat, stirring occasionally, until melted and smooth. Transfer to a large mixing bowl.
- Stir in the salt, vanilla extract, and sugar. Mix in the eggs one at a time, blending well after each addition. Stir in the flour until well blended. Add the coconut and macadamia nut pieces.
- Scrape half the batter into the prepared pan and spread it evenly. Bake for 15 minutes.
- Remove the pan from the oven and spread the caramel layer evenly over the brownie layer to within 1 inch of the sides (i.e. don’t spread the caramel all the way to the side of the pan, it will overheat and harden). Add the remaining brownie mixture on top of the caramel, spreading evenly. It helps to add it toward the edges then smooth it in towards the center, this keeps the caramel from getting pushed to the edge. Bake for an addition 30 to 35 minutes, or until a toothpick inserted in the center comes out with only crumbs sticking to it (i.e. no goo). Remove from oven and press macadamia nuts onto the warm surface at close intervals (however big you want your bites to be). Cool pan completely on a wire rack.
- Run a knife around the edge of the pan to loosen the sides, then refrigerate pan for at least 2 hours.
- Cut the brownies into bite size pieces. Alternatively, you can cut the pieces, then decorate with the macadamia nuts by dipping them in melted chocolate so they will stick to the brownie surface. Chill after decorating to allow the chocolate to set.