Dark Chocolate Macadamia Brownies
What you need
- 200gm butter
- 180gm dark chocolate (broken into pieces)
- 180gm caster sugar
- 1 1/2 tsp vanilla paste
- 4 eggs
- 150gm self-rising flour (sifted)
- 100g roasted macadamia nuts, coarsely chopped
- 100g dark chocolate droplets
- Preheat the oven to 180 degrees C, and line an 8-in square cake tin with baking paper and set aside.
- Melt 180gm of dark chocolate and butter in a brain marie. Once the mixture is smooth and shiny, set aside to cool for 8-10 minutes.
- Once the chocolate mix has cooled, add caster sugar and vanilla extract and whisk in till smooth. Then add the eggs, one at a time, whisking well after each addition. The mixture should be thick and gooey.
- Coat the macadamia nuts and 100g of chocolate chunks in flour and set aside.
- Fold in the flour into the chocolate mixture.
- Fold in the coated macadamia and chocolate droplets.
- Pour batter into the lined baking tray and bake for 40-50 minutes, or till a wooden skewer inserted into the middle comes out with moist crumbs clinging to it.
- Once baked, allow to cool completely, then chill the brownie in the fridge for 30 minutes to firm it up, making it easier to slice.