Recipe

Marmalade and macadamia brownie

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 55 mins cooking
  • Makes 20 Piece
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Ingredients

Marmalade and macadamia brownie
  • 180 gram unsalted butter, chopped
  • 300 gram dark eating chocolate, chopped
  • 1 cup firmly packed brown sugar
  • 3/4 cup caster sugar
  • 4 eggs, at room temperature, lightly whisked
  • 1 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 2/3 cup unsalted macadamia nuts, coarsely chopped
  • 1/3 cup orange marmalade

Method

Marmalade and macadamia brownie
  • 1
    Preheat oven 170°C/150°C fan-forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Combine butter and chocolate in a saucepan over low heat. Cook and stir 5 minutes or until melted and smooth. Remove from heat. Stir in sugars, then egg; mix well. Sift flour and cocoa powder over chocolate mixture in pan. Stir until combined. Stir in macadamias.
  • 3
    Pour mixture into prepared pan; level surface. Drop teaspoonfuls of marmalade onto batter. Using a round-bladed knife, swirl marmalade into batter. Bake 50 minutes or until cooked when a skewer inserted at centre comes out with crumbs attached. Cool in pan. Transfer brownie to a board. Cut into 20 pieces. Serve.

Notes

You can use any type of marmalade or jam, such as raspberry or cherry.

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