Rich, fudgy brownies studded with crunchy macadamia nuts — indulgent and surprisingly simple.
Ingredients
- 200g dark chocolate (70% cocoa)
- 150g unsalted butter
- 200g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 100g plain flour
- 30g cocoa powder
- ¼ teaspoon salt
- 150g macadamia nuts, roughly chopped
Method
- Preheat: 180°C. Line a 20cm square tin with parchment.
- Melt: Melt chocolate and butter together. Cool slightly.
- Whisk: Beat sugar, eggs, and vanilla until thick and pale.
- Combine: Fold in chocolate. Sift in flour, cocoa, and salt.
- Add nuts: Fold in two-thirds of macadamias. Pour into tin, scatter remaining nuts on top.
- Bake: 22–25 minutes until set but slightly wobbly in the centre.
Keeps in an airtight container for up to 5 days.