I made these brownies with Bear last week. When I say 'made with Bear', I mean he licked the spoon and smashed eggs into a bowl while I tried to turn a blind eye to the chaos in my kitchen... we added macadamia nuts and walnuts to the mix for a little extra crunch too.
You will need:
100g Macadamia nuts (chopped)
175g unsalted butter (at room temp)
65g cocoa powder
340g caster sugar
2 medium size eggs (at room temp)
1tsp vanilla extract
100g plain flour
Pinch of salt
Grease and line a 20cm brownie tin
Pre-heat your oven to 180ºC
Toast the chopped macadamia nuts on a baking tray in the oven for 5 minutes, it gives them a deeper flavour. Allow to cool.
In a large saucepan melt the butter on a low heat stirring gently. When the butter is melted take it off the heat and sift in the cocoa powder, mix them together with a wooden spoon or spatula. When the mixture is smooth add the caster sugar and stir it in too.
In a separate bowl beat the eggs and vanilla extract together with a fork until it has just combined, then slowly pour it into the chocolate mixture stirring as you pour. Sift the flour and a pinch of salt into the mix and stir until smooth. Lastly add the toasted macadamia nuts and mix evenly.
Pour the mix into the prepared tin and bake for up to 30 minutes or until a skewer inserted into the side of the brownie tin comes out just clean. The brownies will be more squishy in the middle but they will continue to cook for about 5 minutes after they've been removed from the oven.
Allow to cool for 5 minutes in the tin then turn out onto a wire rack to cool fully. When cold chop into equally sized squares. The brownies will keep in an air tight container for up to five days.