Chocolate Choc Chip Macadamia Brownies
BEWARE! These are delicious and are moorish.
Ingredients
250g unsalted butter
180g dark chocolate coarsely chopped
1 3/4 cups castor sugar
1 1/2 tsp vanilla extract
4 eggs
1 cup plain flour
100g roasted macadamias coarsely chopped
100g dark chocolate chopped
icing sugar to dust
1. Preheat oven to 180C. Butter 23cm square cake tin and line with baking paper
then butter the paper.
2. Melt butter and chocolate in saucepan over very low heat. Stir occasionally until
just before butter has melted, stir until smooth and set aside for 8 minutes.
3. Add sugar and vanilla extract to the chocolate mixture and mix with a whisk. Add
eggs one at a time, beating well before adding next egg. Add flour and stir until
well combined.(don't overmix or brownies will toughen as it cooks.
4. Gently fold in macadamias and chopped chocolate.
5. Scrape batter into prepare tin and shake to level.
6. Bake for 40-45 minutes or until a wooden skewer comes out with very moist
but not wet crumbs.
7. Cool brownies in tin. If middle sinks gently press down the sides to make it
more even.
8. Once cool chill the brownie in fridge for 30 minutes. Pull brownie out of tin
and cut with a hot, dry knife.
9. Dust the bars with icing sugar to serve.
10.Brownies can be stored in airtight container for 1-2 days at room temperature,
1 week in fridge, 3 weeks in freezer.
Enjoy!
