Chocolate & Macadamia Brownie

A delicious chocolate treat to enjoy with coffee, or serve warm with ice cream for a decadent dessert!

250g castor sugar
45g flour (substitute gluten free if required)
40g cocoa
180g chocolate, about 57% cocoa solids, buttons or chopped
60g white chocolate, buttons or chopped
90g macadamias, toasted & chopped roughly (feel free to substitute your favourite nut – hazelnuts work well with chocolate)
3 eggs, lightly beaten
150g butter, melted and cooled slightly

Method:

  1. Preheat oven to 160C. Grease and line a 20cm square cake tin.
  2. Combine the sugar, flour and cocoa in a bowl and whisk to combine. Add the chocolate (dark & white) and the macadamias and combine. Make a well in the centre of the dry ingredients then add the eggs and melted butter. Stir to combine then pour batter into prepared cake tin.
  3. Bake for 40-50 minutes or until the firm to touch and the top is cracked in places. Cool on a wire rack. If serving warm carefully cut slice into portions and serve dusted with icing sugar and a scoop of ice cream or a dollop of whipped cream.
  4. Otherwise, chill the brownie in the fridge before cutting into 12 bars, or for smaller portions cut into 24 pieces – a little goes a long way!

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Our retail shop in Yamba is now CLOSED

Thank you to everyone who has supported us during the past 17 years. It’s been a fantastic experience but it’s time for new adventures!

We’d like to continue to offer cooking classes and other local food experiences, but first some time off to rest and rejuvenate! We’ll share updates here on the website, in our newsletter, and on Instagram and Facebook.

Meredith’s food tours for 2025 are unaffected by the shop’s closure. The tours to Umbria and Morocco are fully booked, however there are spots available on our fabulous Sicily tour in October 2025.

We hope to connect with you sometime soon.

Meredith & Scott