Ladies and gentlemen, I give you my answer to the Big Mac, a recipe for some dangerously moreish giant chocolate macadamia nut cookies. Strewth!
My friend Henk, over in The Netherlands is a keen baker. Like me, he’s interested in trying out different flours, particularly in cakes. Recently he sent me a recipe for his favourite chocolate nut muffins. They have undergone many iterations, I should add and more will follow as just like me, Henk is an inveterate ‘tinkerer’ of recipes.
Having just received a couple of boxes of chocolate granola from Dorset Cereals, I thought I ought to blog about it. The timing is particularly apt as the chocolate in the granola is fairtrade and it just so happens it is Fairtrade Fortnight (22 Feb – 7 March).
Fortune shines! My second Sweet & Simple bake and it’s another chocolate one, so no having to think twice. Not that there was much thinking to be done – I really enjoyed doing the last one as it’s fun to see the same thing baked by many and to discover how varied the results are. I’ve been wanting to make brownies with macadamias for some time now and as I prefer not to have my cakes too sweet, this presented an ideal opportunity to swap the white chocolate in the original recipe for macadamias. I cut the quantity by a third from the original as even for me this was rather a lot of brownies to munch my way though (or so I thought). See Sweet & Simple Bakes for the real thing.
- Melted 200g 70% dark chocolate with 200g unsalted butter and left to cool slightly.
- Beat 4 duck eggs, 180g soft brown sugar and 2 tsp vanilla extract.
- Stirred in chocolate mixture.
- Sieved in 125g spelt flour (100g wholemeal & 25g white) with a pinch of salt and mix until combined.
- Stirred in 100g macadamia pieces.
- Poured mixture into a 9″ sq cake thingie and baked at 180C for 20 mins.
- Allowed to cool a little then sprinkled the top with 1 tsp icing sugar and cut into 16 squares.