Dark chocolate fudge brownies – with macadamias and raspberries

Its my housemates birthday, and her favorite treat is a. chocolate b. brownies so the two put together, plus delicious macadamias from SunBeam Foods and some raspberries creates a real treat that is so easy!
I worked this recipe of Donna Hays creation and altered to suit, which you can do too!

IMG_3992Dark Chocolate Fudge Brownies – with macadamias and raspberries

200g dark chocolate, chopped
250g butter, chopped
1½ cups (265g) brown sugar
4 whole eggs
1/2 cup cocoa powder
1¼ cups plain (all-purpose) flour
1 teaspoon baking powder
100g macadamias chopped
100g white chocolate, chopped
100g unsalted macadamias, chopped
raspberries for the top – about 1/2c I just used frozen
vanilla ice-cream, to serve

Preheat oven to 160°C.
melt your chocolate and butter together, I just did this in the microwave.
Place the sugar and eggs in a bowl and stir to combine.
Add the chocolate mixture and stir to combine.
Add the cocoa, flour and baking powder and stir to combine.
Fold through the chopped macadamias.
Pour the mixture into a lightly greased 22cm-square cake tin lined with non-stick baking paper.
Bake for 50 minutes or until cooked when tested with a skewer.*
Cut into squares and serve with ice-cream, they are amazing serves warm!

* Brownies are best served quite fudgy in the middle. To check it they are cooked, remove from the oven and insert a skewer in the centre. Remove the skewer and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when your rub your thumb and finger together, it is ready. If you like brownies less fudgy, cook for an extra 5–10 minutes after the mixture ‘balls’ when tested.

You can add in walnuts as well, even coconut on top instead. Or like Donna Hays original recipe try a mixture of white, dark and milk choc bits or even caramel bits. yum!


About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
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