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  • Jimmy Wong

Chocolate macadamia brownie

Updated: Apr 26

There is something really luscious about this decadent chewy chocolate brownie with macadamia. A perfect recipe that can easily be made ahead of time and is great either as a dessert with a quenelle of ice cream to finish your dinner or as a treat with your afternoon tea.

Chocolate macadamia brownie

Makes 9 slices


Ingredients

130g Unsalted butter

130g Dark chocolate chopped or pellets

30g Raw cacao powder

115g Flour

330g Sugar

3 Large eggs (70g each)

1/2 tsp vanilla paste

Pinch Salt

110g Macadamias


Method

Heat oven to 160°c and line a square baking tin. Set up a pot of boiling water and in a heatproof bowl, place butter, chocolate and vanilla paste and sit it over the pot, stir until melted. In a separate bowl place your flour, cocoa powder, sugar, salt. Once the chocolate and butter is melted, place all dry ingredients in the bowl and mix until incorporated. Lightly beat the eggs and stir well into the mixture. Lastly fold in the macadamias and place mix in the lined baking tin. Bake in the oven for 35 minutes, test with a skewer. I like to slightly undercook my brownie to give it a moist texture. Keeps well for a few days and does taste better the day after it has been made. Optionally dust with cocoa powder when the brownie has thoroughly cooled.



Raw cacao powder

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