Chocolate and macadamia brownies
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|
|500g butter, melted|
|200g plain flour, sifted|
1. Preheat oven to 180C. Roughly chop chocolate and roasted macadamia nuts, set aside.
5. Cool and cut into 30 portions.
- Good Food