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|
NEED TO KNOW
|Type of dish||Baking|
|Cooking time||30 min - 1 hour|
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.
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