This Perfect Brownie Quest is providing some insights into my nearest and dearest. It turns out that ringing somebody up and telling them that they “must come and try some brownie as soon as possible” could quite possibly be some of the happiest words one can utter on a telephone! There were some fierce competitors fighting over the position of judging Perfect Brownie Contender #2!
Brownie Contender #1 reminded me that our oven runs a bit hot, and also that I like my brownies quite gooey, so I slightly lessened the cooking temperature in this recipe. I also had feedback from some eager brownie tasters that they like choc chip chunks in their brownies so these were added as well.
Perfect Brownie Contender #2
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
1/2 cup milk chocolate bits
- Preheat oven to 175 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. Stir 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 and chocolate bits
- 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 for five minutes in tin before turning into cooling rack.
- Dust individual pieces with icing sugar before serving
Perfect Brownie Contender #2 received the Voting Group Average Score of 8
Get baking (and more importantly eating!) and don’t forget to give me your scores and suggestions below!… Xx Karina