Upon commencing my perfect brownie search my husband claimed that perfect brownie contender #1 was an “awesome start babe”, but it’s hard to take his judgement too seriously because he would never tell me otherwise. He’s just too darn scared that I’ll get disheartened and then there won’t be copious amount of continual brownies in the house – he’s smart sometimes!
Perfect Brownie Contender #1 –
125g butter, chopped
200g dark chocolate, chopped (I use Lindt 70% cocoa)
1 cup brown sugar, firmly packed
1/3 cup cocoa powder
1/3 cup plain flour
1/4 teaspoon baking powder
1 cup macadamia nuts
- Preheat oven to 180 degrees celsius. Line a slice tin (approx. 18 x 28cm) with baking paper (or grease if you prefer)
- Place brown sugar, dark chocolate and butter in a microwave safe bowl and melt on low power stirring regularly until well combined. (Alternatively you can melt in a large saucepan over medium heat)
- Stand for 2 minutes, then beat in eggs
- Sift flour, cocoa and baking powder into the chocolate mixture until well combined.
- Stir in the macadamia nuts
- Pour into the cake tin and bake in oven for 25 minutes, or until slightly firm on the outside and the slightest bit of mixture clings to a skewer or knife when it’s inserted into the middle of the brownie
- Let stand in cake tin for five minutes before turning onto a cooling rack.
- Serve dusted with icing sugar
Ok! That’s our yardstick recipe upon which we will measure and tinker with the brownies that we create!
Voting Group Average Score – 7
Get baking (and more importantly eating!) and give me your scores and suggestions below!… Xx Karina