Red Velvet, White Chocolate

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Cane brown sugar, pure
  • 1 3/4 cup Cane white sugar, pure
  • 1/4 cup Cocoa powder
  • 3 3/4 cup Flour
  • 1 Food coloring, red
  • 3/4 tsp Salt
  • 4 tsp Vanilla
  • 1 1/2 cup White chocolate chips

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Drinks

  • 1 tbsp Coffee, strong

• Dairy

  • 1 1/2 cup Butter

Found on anightowlblog.com

Description

Ingredients

• Bakers note: this recipe is made in two separate parts, thus two lists of ingredients and instructions
• ½ C butter, room temperature
• 1¼ C pure cane white sugar
• 2 eggs. room temperature
• 2 tsp vanilla
• 1 Tbsp strong coffee, room temperature
• 1⅓ C flour
• ¼ tsp salt
• ¼ C cocoa powder
• red food coloring, as desired (itll probably be a lot)
• 1 C butter, room temperature
• ¾ C pure cane brown sugar
• ½ C pure cane white sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp salt
• 1 tsp baking soda
• 2½ C flour
• 1½ C white chocolate chips
• ½ C macadamia nuts, roughly chopped

Directions

• Preheat oven to 350.
• Cream butter and sugar until fluffy. Add in eggs, vanilla, and coffee, and food coloring and beat well
• Sift in flour, cocoa, and salt and mix until combined.
• Spread in greased 9x13 pan (it will be thick)
• Cream butter and sugars together until fluffy. Add in eggs and vanilla and beat until well-combined.
• Sift in flour, salt, and baking soda and beat just until combined.
• Fold in white chocolate chips and macadamia nuts.
• Drop cookie dough by spoonfuls on top of the unbaked brownie batter.
• Cover with foil and bake at 350 for approx 30 minutes.
• Remove foil and continue to bake until golden brown (15 minutes or so) and the middle is no longer jiggly.
• Set aside to cool, or just go after it with a spoon. No judgment here.