Original recipe by Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies & Bars
Makes 6 sevings
1 1/2 cup butter (plus additional for pan)
2 cups sugar
2 cups sugar
2 Tbsp corn syrup
6 ea eggs
1 1/2 Tbsp vanilla extract
3 tsp espresso powder
2 cups BAHIBÉ 46% (melted)
2 cups flour
1/8 tsp salt
1/4 cup COCOA POWDER
3/8 tsp baking powder
2 cups macadamia nuts
1 1/4 cups BAHIBÉ 46% (chopped*)
*Chop chocolate before measuring.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter and sugar and beat on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the corn syrup, followed by the vanilla and espresso. Mix thoroughly then add the melted BAHIBÉ 46% CHOCOLATE.
- Combine the dry ingredients and add them in two parts. Finish by adding the chopped nuts and BAHIBÉ 46% CHOCOLATE. Remove from mixer and stir with a spatula to ensure at homogenous batter.
- Pour into a buttered 9x13” pan and bake at 350ºF for 45-50 minutes, or until a skewer placed in the center comes out clean. Cool completely before cutting into portions.
*Chef’s note: for a smaller batch, recipe can be cut in half and baked in an 8x8” or 9x9” pan depending on desired thickness. Adjust baking time as needed.