Chocolate and macadamia brownies

RICH 'N' SWEET: Be warned - these chocolate brownies are so good, you won't be able to stop at one.
RICH 'N' SWEET: Be warned - these chocolate brownies are so good, you won't be able to stop at one.

Patisserie chef Lorraine Godsmark recommends following the recipe as it is for the first time, then halving the recipe if it's liked.

Then, according to taste, experiment with all dark-chocolate, hazelnuts instead of macadamias, and cooking brownies a little less for a softer consistency. "The joy of eating them is when they're not overcooked," she says.

700g dark chocolate (60 per cent to 65 per cent cocoa)
200g milk chocolate
400g macadamia nuts, roasted
700g castor sugar
80g cocoa
500g butter, melted
10 eggs
200g plain flour, sifted

1. Preheat oven to 180C. Roughly chop chocolate and roasted macadamia nuts, set aside.

2. In a large bowl, add sugar and then sift over cocoa. Stir in butter thoroughly.

3. In a large bowl whisk eggs and add to cocoa mixture, working until smooth and shiny. Gently fold in flour, then chocolate and nuts.

4. Grease and line a 40cm x 30cm tray with silicon paper or baking paper. Bake for 25-30 minutes, until the centre is still a little soft and the outside has a slight crust.

5. Cool and cut into 30 portions.


- Good Food