Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup roasted cashews, chopped
- 1/2 cup roasted peanuts, chopped
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, cocoa powder, salt, and baking powder. Mix well.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs to the butter mixture one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
7. Fold in the chopped cashews and peanuts.
8. Pour the batter into the prepared baking pan and spread it evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
10. Remove the brownies from the oven and let them cool in the pan for 10 minutes.
11. After 10 minutes, remove the brownies from the pan and let them cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes 9-12 brownies.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 6g
Cholesterol: 55mg
Sodium: 150mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 19g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nuts you like instead of cashews and peanuts.
- You can use dark chocolate chips instead of cocoa powder.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of chocolate chips to the batter for extra chocolatey goodness.
- Top the brownies with a layer of melted chocolate and sprinkle with chopped nuts.
Tips and tricks:
- Make sure to chop the nuts finely so they distribute evenly throughout the batter.
- Don't overmix the batter, or the brownies will be tough.
- Let the brownies cool completely before cutting them, or they will fall apart.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the brownies, place them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a sprinkle of chopped nuts.
Garnishes:
Garnish the brownies with a dollop of whipped cream and a drizzle of chocolate sauce.
Pairings:
Pair the brownies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Serve the brownies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the brownies are too dry, add a tablespoon of milk to the batter.
- If the brownies are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the brownies. Store the brownies in an airtight container to prevent contamination.
Food history:
Brownies were invented in the United States in the late 19th century. The first brownie recipe appeared in a cookbook in 1896.
Flavor profiles:
The Kacang Mete Brownies are rich, chocolatey, and nutty.
Serving suggestions:
Serve the Kacang Mete Brownies as a dessert or a snack.
Related Categories
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Region: Indonesian
Taste: Rich, Nutty, Chocolatey, Sweet, Buttery