Macadamia Double Choc Brownies
A traditional chocolate brownie recipe, made with oodles of quality butter, chocolate and macadamia nuts. No shortcuts, and no dairy alternatives, just an overdose of pure chocolate, butter, eggs and sugar.
The sweet treat we all love and live for now and again.
Ingredients
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400g coconut sugar- or caster
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300g butter- unsalted
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300g plain raw chocolate- 70%
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5 eggs
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30g cacao powder
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150g plain flour
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100g macadamia nuts- roughly chopped
Instructions
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Prepare baking tin:
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01 Line a 20 cm square baking tin with non stick paper.
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Prepare brownie mixture:
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02 Melt butter and chocolate together beating until smooth. In a mixing bowl add eggs, brown sugar, vanilla paste and beat well until thick. Add the melted butter chocolate mixture, and then sifted flour with the chopped macadamia nuts. Folding well or if using an electric mixer beat well for 2 minutes.
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To bake:
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03 Spoon brownie mixture into a prepared baking tin lined with non stick paper. Bake for 30 minutes. Allow to cool in the tin before turning out. Cut into squares when cold.
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04 Serve as you wish, as a whole or individual squares.
Notes
It is important to remember that there really is an art to making a delicious, moist brownie and the tip to achieve success is to always slightly under cook the bake, allowing the cooling stage to be part of the total cake bake timing. My advice is to remove the brownie from the oven when the centre is literally ‘just firm’ to the touch and allow the cake to sit in the tin for the final 5 minutes or so. This delicious bake will keep 2-3 days in an airtight container and also freezes well.
