Macadamia Nut Double Decker Brownie Bites

I made these for a baby shower along with some other treats. These have a fudgy brownie layer and a crunchy top layer. Really good, but I will cut back on the butter a bit next time since it was a bit greasy for me. I found this decadent dessert full of goodies at From My Sweetheart.

Macadamia Nut Double Decker Brownie Bites

BROWNIE LAYER:

12 T. unsalted butter, cut into large chunks

1 1/2 c. granulated sugar
3/4 c. dutch processed, unsweetened cocoa
1/4 t. salt
2 large eggs
2 t. pure vanilla extract
3/4 c. flour

Preheat your oven to 325°F. Position the rack in the center of the oven. Line the bottom and sides of a 9 x 13 inch baking pan with foil. Leave some overhang on the sides. Spray the foil with cooking spray.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and add the sugar, cocoa, and salt. Whisk until blended for about a minute. Add the vanilla and the eggs and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape the batter into the baking pan and smooth out evenly. Bake for about 20 minutes. The top should be shiny and dry looking. But the brownie should not be completely baked. Set on a wire rack.

MACADAMIA LAYER:

1/2 c. firmly packed light brown sugar

1/3 c. flour
2/3 c. light corn syrup
3 T. butter, melted
2 t. pure vanilla extract
2 large eggs
2 c. roughly chopped macadamia nuts
1/3 c. sweetened coconut flakes

While the brownie layer is baking, start this topping. Combine the brown sugar and flour in a large mixing bowl. Whisk until combined, using your fingers to break up any large clumps. Add the melted butter, corn syrup, and vanilla. Whisk until blended, about a minute. Add the eggs and then whisk until combined. Don’t over mix or the batter will be foamy. Add the nuts and coconut and stir with a rubber spatula until evenly blended. Pour the macadamia mix over the warm, partially baked brownie layer. Carefully spread the mix into an even layer. Return the pan to the oven and bake an additional 35-40 minutes; until the top is golden brown. Transfer the pan to a wire rack and cool completely. Using the foil overhang as handles, lift the brownies from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up and cut into desire shapes.