27 June 2011

CATHEDRAL COVE CHOCOLATE MACADAMIA BROWNIE

Sue Pilkington shared this recipe. It is wickedly rich. I used Valrhona cocoa and Valrhona white chocolate ‘nibs’, imported by Sabato, but if these are not available, find another high quality substitute. Take care not to overcook brownies as they should have a fudgey consistency.

• 2 cups caster sugar
• 4 eggs, lightly beaten
• 250g melted butter
• ½ cup cocoa, sifted
• 1 tbsp vanilla essence
• 100g flour
• 200g macadamia nuts, roughly chopped
• 250g white chocolate bits

Preheat oven to 170°C. Whisk together sugar and eggs and when well mixed, add butter, cocoa, and vanilla until combined. Fold in the flour, add the chopped nuts and chocolate bits. Spoon into a lined Swiss roll tray lined with baking paper and bake for 35-45 minutes. The mixture should still cling slightly to a skewer when tested. Cool the brownie in the tin. When cold, put onto a board, cut into 3 x 4 strips, then cut the squares in half diagonally if you wish. Sprinkle the top with icing sugar. Serves 24 * Wine match: a sweet sherry * Photo: Elizabeth Clarkson