Ingredients
- 275 grams dark chocolate (finely chopped, Lindt)
- 100 grams dark chocolate (extra coarsely chopped, Lindt)
- 150 grams butter, chopped
- 2/3 cup firmly packed brown sugar
- 2 large eggs, lightly whisked
- 1 cup all-purpose flour (plain)
- 1/2 cup self-rising flour
- 1/3 cup macadamia nuts (unsalted, toasted and chopped coarsely)
- 100 grams milk chocolate (coarsely chopped, Lindt)
- Icing sugar, to dust
How to Make
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Step 1: Preheat oven to 170C/150C fan forced.
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Step 2: Grease and line a 20cm (base measurement) square cake pan with baking paper, extending the paper at opposite side for handles.
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Step 3: Combine dark chocolate and butter in a saucepan over low heat, cook and stir for 3 minutes or until melted and smooth and then remove from the heat and cool.
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Step 4: Add sugar and egg and mix well and then add combined sifted flours and fold until just combined and then add nuts, milk chocolate and extra dark chocolate (extra) and fold until combined and then spon mixture into prepared pan and level the surface.
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Step 5: Bake for 35 minutes or until a skewer inserted at centre comes out clean.
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Step 6: Cool complete in pan (brownies will firm up) and serve cut into 12 pieces and serve dusted with icing sugar.
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Step 7: MAKE AHEAD - brownies can be made up to 3 days in advance and stored in an airtight container in a cook, dark place.
We hope you enjoy this recipe!
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