Triple chocolate and macadamia brownies

Triple chocolate macadamia brownies

Makes enough for 20 generous sized slices.

Recipe adapted from a Notebook one you can find on

300g butter
600g dark cooking chocolate, chopped
285g caster sugar
4 eggs, lightly whisked
450g plain flour
1/2 cup (125g) sour cream
1 tbs vanilla paste or essence
145g toasted macadamia nuts, chopped
180g white chocolate, coarsely chopped
200g milk chocolate, chopped
Pinch sea salt flakes

Preheat oven to 160°C (150 °C fanforced). Grease the base and sides of a square or rectangle cake pan. You can line it as well, but I didn’t need to.

Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 10 minutes to cool. Add the sugar and eggs and stir to combine. Add the flour, sour cream and vanilla and stir to combine. Add the macadamia nuts, white and milk chocolate and sea salt and stir to combine.

Pour mixture into the pan. Bake for 35-50 minutes (depending on the depth of the pan) or until just cooked through. Remove from oven and set aside in pan to cool completely.

Once cool you can ice with the below recipe or for a (slightly) less decadent treat you can leave un-iced.

Chocolate icing

175g unsalted butter, softened
200g milk chocolate, chopped
200ml cream (minimum 35% fat)

Combine chocolate and cream in a heatproof bowl and heat over a pan of simmering water. Make sure that the water doesn’t touch the bottom of the bowl. Stir constantly until smooth and the chocolate has melted.

Leave to cool for 15 mins and then using electric beaters mix in the butter until it is light and fluffy.

Spread over the top of the cooled brownies and leave to set for a couple of hours or overnight.

Cut brownies into squares to serve

(Meanwhile, this is my first go photographing food in my newly constructed lightbox. I’m pretty pleased with the results!)