Three words to bring a little #enerjoy to your day ... CHOCOLATE MACADAMIA BROWNIES. Sometimes we all need a little treat! Melt-in-the-mouth, easy-peasy to make and - here's the excuse - great for post exercise recovery! If you fancy a sweet treat every now and then, making your own is definitely the best option. Shop-bought brownies can be packed with nasties to give them a long shelf-life. Make your own 'homemade snack' and you know exactly what goes in it!
Eat as in the photo or serve with raspberries and a dollop of crème fraiche or ice cream and they're good enough for a dinner party.
Ingredients to make 12 brownies
- Prep time – 10–15 minutes
- Cooking time – 15–20 minutes
You will need a 20-23cm square cake tin, greased and lined with
- 120g good quality dark chocolate (70 per cent cocoa)
- 115g softened butter
- 2 large eggs
- 150g golden caster, coconut or soft brown sugar
- 1 tsp vanilla essence
- 20g self-raising flour
- 45g plain flour
- 1 tbsp cocoa
- pinch of salt
- 50g macadamia nuts, halved
- Preheat the oven to 180°C/gas mark 4.
- Put the dark chocolate into a heatproof bowl and place it over a saucepan of simmering water. When it has melted, remove from the heat, add the butter and stir it until smooth. Leave it to cool for a few minutes.
- Break the eggs into a bowl with the sugar and vanilla essence and beat until pale and thick. Add to the melted chocolate mixture.
- Sift the flour, salt and the cocoa into the mixture and beat it until smooth.
- Add the macadamia nuts (saving a few to scatter over the top), stir to combine and then pour the whole lot into the cake tin. Scatter the remaining macadamias over the top.
- Bake in the oven for about 15–20 minutes. Don’t overcook – the top needs to be firm but the centre needs to be gooey.
- Leave to cool in the tin for 15 minutes or so and then cut into squares.