Recipe

Over-the-top chocolate and macadamia brownies

These brownies are only as good as the chocolate used. The more cocoa solids in the chocolate you use, the more intense the chocolate taste will be. Aim for a dark chocolate containing anywhere between 50­-70% cocoa solids.

  • 40 mins cooking
  • Serves 10
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Over-the-top chocolate and macadamia brownies

Ingredients

  • 275 gram dark chocolate, chopped finely
  • 150 gram butter, chopped
  • 2/3 cup (150g) caster sugar
  • 2 eggs, beaten lightly
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2/3 cup (90g) unsalted macadamias, lightly roasted, chopped coarsely
  • 100 gram milk chocolate, chopped coarsely
  • 100 gram dark chocolate, extra, chopped coarsely
  • icing sugar, to dust

Method

  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease and line the base of a 20cm square shallow cake pan with baking paper.
  • 2
    Combine the chocolate and butter in a medium pan and stir over low heat until smooth. Remove pan from heat.
  • 3
    Stir in sugar, then eggs and mix well. Fold in the combined sifted flours, then the macadamias, milk chocolate and extra dark chocolate.
  • 4
    Spread mixture into the prepared pan. Bake for about 35 minutes or until moist crumbs cling to a skewer inserted in the centre. Cool in pan.

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