I recently got a copy of Belinda Jeffery’s Mix & Bake cookbook from my local library. It is full of delicious-looking goodies and at the turn of every page, you have to stop yourself from rushing to the kitchen to churn out something from your oven. The recipes are delightfully simple in this book and there are quite a few nice ones for brownies, another one of my favorite indulgences.
I settled on Belinda’s One-pan Macadamia And Chocolate Chip Brownies, tweaked the recipe to suit my hankerings and in the process ended up utilizing that forgotten bag of macadamias at the very back of my pantry. This brownie is dense and fudgy, the extra chocolate adds a nice wicked twist. I even increased the amount of nuts, so it has a beautiful texture, the cracks and flakes on top only adding to its beauty.
- 1 cup plain flour
- 1 cup brown sugar, firmly packed
- 1 cup dark chocolate bits
- 3 eggs
- 250 g dark couverture chocolate, roughly chopped
- 250 g unsalted butter, roughly chopped
- 1 cup macadamias, unsalted, roasted and roughly chopped
- 1 tsp vanilla extract
- 1 tsp liqueur, (Kahlua or Cointreau)
- Preheat oven to 180°C. Grease and line a slice tin (27cm x 17.5cm x 3.5cm) with baking paper.
- Melt chocolate and butter in a heavy bottomed saucepan till smooth and glossy. Remove from heat and set aside to cool.
- In a large bowl whisk by hand - sugar, eggs, vanilla extract and liqueur. Add the chocolate mixture and whisk until smooth. Gently add the flour, macadamia nuts and chocolate bits. Mix well.
- Pour preparaed tin and bake in a pre-heated oven for 30-35 minutes till just cooked.