Rich chocolate brownies (Makes 16 pieces)

June 9, 2017

Chocolate brownies were one of my first recipes when I started baking, and I make these often in the more summer months.  Lately I have served with homemade pistachio ice-cream; however they taste great on their own too. These have all the texture and flavour you would expect from a brownie and are very addictive.



  • 180g Dark cooking chocolate, 70% (I use Lindt intense dark cooking chocolate)

  • 25g Cocoa powder (I use Green & Blacks organic cocoa)

  • 100g macadamia nuts

  • 170g slightly salted butter

  • 200g golden caster sugar

  • 100g light muscovado sugar

  • 1 tsp of vanilla paste

  • 3 eggs

  • 50g plain flour


  1. Preheat the oven to 170 / gas mark 3,

  2. In a saucepan, melt the butter but do not brown and then set to the side to cool,

  3. Melt the dark chocolate in a bowl over a saucepan of boiling water.  Make sure that the bowl does not touch the water.  When melted, set aside to cool a little,

  4. In a clean bowl, mix together the eggs, caster and muscovado sugar until it thickens,

  5. Beat in the vanilla and butter until combined,

  6. Fold in the cocoa and the flour,

  7. Fold in the melted chocolate and the macadamia nuts,

  8. In a baking dish roughly 22cm x 22cm x 5cm line it with some baking parchment and then pour in the brownie mix,

  9. Cook in the middle shelf of the oven for 25 minutes and then take out of the oven and leave to cool,

  10. Lift the brownie out of the baking tray and cut into 16 pieces,

  11. The brownies will last 3 to 4 days in an airtight jar. 

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