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 utilising 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.
Double Chocolate And Macadamia Brownies
[Preparation Time : 30 minutes/ Baking Time : 50 minutes/ Makes 24]
1 cup plain flour
1 cup firmly packed brown sugar
1 cup dark chocolate bits
250g dark couverture chocolate, roughly chopped
250g unsalted butter, roughly chopped
1 cup roasted, unsalted macadamias, roughly chopped
1 tsp vanilla extract
1 tsp liquer essence
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, liquer essence and eggs. Add the chocolate mixture and whisk till smooth. Gently add the flour, macadamia nuts and chocolate bits. Mix well.
Pour in a greased and lined slice pan and bake in a pre-heated oven at 180oC for 30-35 minutes till just cooked.