Fudgy chocolate brownies studded with creamy white chocolate chunks and buttery macadamias.
Total time to make : 55 minutes Time to prep : 15 minutes
Time to bake : 40 minutes
Servings : 16
Ingredients
180g unsalted butter
180g dark chocolate
280g caster sugar
3 large eggs, at room temperature
1 tsp vanilla essence or paste
90g plain flour
40g cocoa powder (dutch-processed is best)
100g macadamia nuts, roughly chopped
80g white chocolate, cut into chunks
Method
Preheat a fan oven to 160C and lightly grease and line a 20cm square tin with non-stick baking paper
In a small saucepan on a low heat, gently melt the butter and dark chocolate together, stirring to mix them. Turn off the heat just before the mixture completely melts, they will continue to melt together off the heat. Set aside so that it slightly cools to room temperature, if it's too hot it will melt the white chocolate chunks that we add in at the final step
In one mixing bowl, sieve in the flour, cocoa powder and add in the sugar, eggs and vanilla - mix together until just combined
Pour the slightly cooled melted butter/chocolate from the saucepan into the mixing bowl until everything is mixed together
Add in the macadamias and white chocolate chunks, folding to combine and then pour into the prepared square tin and level the top with the back of a spoon or spatula
Bake for around 40 minutes - ovens may vary so best to check at 20 then 10 minute intervals - remove from the oven when a crust has set on the top and the edges of the brownie start to come away from the side of the tin and paper easily, the middle will still be a little wobbly
Leave to completely cool before slicing
Nutritional Information
330 calories
4g protein, 29g carbs, 22g fat
Good to know:
For a firmer brownie, keep in 5 - 10 minutes longer
Replace macadamias with other chopped nuts such as walnuts
Unlike regular cakes where a 'clean skewer' test is often done to test if they're baked through, brownies have quite a wet batter so even when they're ready to come out the oven, a skewer still won't come out clean!
The wet batter is also why it's best to wait until completely cooled before slicing, otherwise the centre of the brownies will spill out
Store at room temperature in an airtight container for up to 7 days
Vegetarian