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)
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
- Preheat oven to 160C. Grease and line a 20cm square cake tin.
- 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.
- 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.
- 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!