Name: Over-The-Top Chocolate and Macadamia Brownies
Yield: 4 servings
Ingredients: 275 g dark chocolate, chopped finely; 150 g butter, chopped; 150 g caster sugar; 2 eggs, lightly beaten; 150 g plain flour; 75 g self-raising flour; 90 g unsalted macadamias, lightly roasted & coarsely chopped; 100 g milk chocolate, coarsely chopped; 100 g dark chocolate, extra, chopped coarsely; icing sugar, to dust

Servings: 4 persons

275 g dark chocolate, chopped finely
150 g butter, chopped
150 g caster sugar
2 eggs, lightly beaten
150 g plain flour
75 g self-raising flour
90 g unsalted macadamias, lightly roasted & coarsely chopped
100 g milk chocolate, coarsely chopped
100 g dark chocolate, extra, chopped coarsely
icing sugar, to dust

1
Preheat oven to 170 degrees Celcius.
2
Line a 20 cm square shallow cake pan with baking paper.
3
Combine the chocolate and butter in a medium pan and stir over low heat until smooth; remove from heat.
4
Stir in sugar and eggs, mix well.
5
Fold in combined sifted flours, then macadamias, milk chocolate and extra dark chocolate.
6
Pour mixture into pan, spread evenly.
7
Bake for about 35 minutes or until moist crumbs cling to the skewer when tested.
8
Cool in the pan.
9
To serve, cut into small pieces and dust with icing sugar.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Over-The-Top Chocolate and Macadamia Brownies

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