Deep Dark Chocolate Macadamia Brownies
Makes 9 brownies

4 tablespoons butter
2 tablespoons white (natural) honey
2 tablespoons milk or cream
1 teaspoon instant coffee granules (optional)
1/2 cup barley flour or regular flour (barley flour
results in a nuttier
taste)
1/2 cup toasted macadamia nuts
1/4 teaspoon baking soda
2 cups chocolate chips (divided use)
1 teaspoon vanilla
1 egg

Preheat oven to 325 degrees. In a pan, melt butter with honey, milk or
cream and coffee granules. Bring to a boil, cook 1 minute and cool 10
minutes. In a bowl, combine flour, macadamia nuts and baking soda. Place 1
cup of the chocolate chips in food processor and pour in the warm butter
and honey mixture; process 30 seconds. Add vanilla and egg; process 30
seconds. Add nut and flour mixture to food processor and pulse three or
four times. Stir in remaining 1 cup chocolate chips. Pour into
8-inch-square pan with a parchment-lined bottom and bake for about 35
minutes. Cool 15 minutes before cutting.


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