Dessert

Over-the-top chocolate and macadamia brownies

These over-the-top chocolate brownies with macadamias will only be 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 50­70% cocoa solids.
Photography by Brett Stevens. Food styling by Kristen Wilson
10
40M

Ingredients

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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