Blog Recipes

Fabulous Foodie Fridays – Chocolate Brownies

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There are a lot of people who will be very excited to see this post. Whenever I take this brownie to a bring a plate gathering I am swamped by people wanting to know the recipe, I always say that I shall have to get around to writing it down but I never have…….until today.

I’m not going to pretend that this is in any way a healthy or kid-friendly recipe. Thankfully I only appear to have 1 child who has inherited my passion for chocolate. He loves this brownie, but to make sure he doesn’t end up overloaded with sugar and chocolate I always put aside a tub which has tiny bite sized pieces in it so that he can still have a “whole piece” to himself – I’m not sure what I’ll do when they are old enough to have access to the fridge……..a lock and key perhaps.
So here it is:

various stages of baking choc brownie

Pre-heat oven to 160 C
120g butter
250g Dark chocolate (the best you can afford at the time)
180g Brown sugar
1 tsp Vanilla essence
2 eggs
1 heaped tablespoon of plain flour
A handful of Macadamia Nuts (halved if you don’t like the full nut)

In a heatproof bowl , melt the chocolate and butter together over a pan of hot water. Add the brown sugar and vanilla and mix together. Beat in the eggs and then the Flour and nuts. Pour into a lined 20cm square baking tin and bake in the pre-heated oven for 35 – 40 minutes.
Leave to cool for approx half an hour before removing from the tin and cutting into portions.
When completely cooled store in an airtight container in the fridge for up to 4 days (if they last that long without being eaten!)

brownie in tray

To get the perfect texture you need to cook this at least a day in advance and keep it in the fridge overnight before serving.
choc macadamia brownie with a red cup of coffee

Those of you who have had the pleasure of trying my Brownies may have noticed that you didn’t get the Macadamia version, I like to mix it up and have made this recipe with Cashews, Walnuts, Pecans, White chocolate chunks to name a few, but today I used Macadamias.

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