Cathedral Cove Chocolate Macadamia Brownie
|2 cups||Caster sugar|
|½ cup||Cocoa powder|
|1 tbsp||Vanilla essence/extract|
|200 g||Macadamia nuts|
|250 g||White chocolate bits|
- Preheat the oven to 170 degC. Whisk the sugar and eggs and when well mixed stir in the melted butter, cocoa and vanilla until combined.
- Fold in the flour, then add the nuts(chopped) and chocolate bits. Spoon into a swiss-roll tin 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 squares, then cut the squares in half diagonally if you wish. Sprinkle the top with icing sugar.