Easy to make, dark and delicious, they're not overly sweet and the macadamias give a lovely crunch. If you can stop yourself from eating them straight away, they not only keep well, but improve with age.
Melt the chocolate with the butter in a large pan over a low heat. Leave to cool slightly. You can then prepare the rest of your ingredients whilst waiting.
200 g dark chocolate, 200 g unsalted butter
Beat in the eggs, sugar and vanilla extract.
4 large eggs, 180 g soft brown sugar, 1 ½ tsp vanilla extract
Sieve in the flour and salt and stir until combined.
125 g spelt flour, 1 pinch sea or rock salt
Stir in the macadamia pieces.
100 g macadamia nuts - roughly chopped
Scrape the mixture into a 20 cm sq (9") silicone cake mould or lined tin. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 20 minutes. The top needs to have a light crust on it, but still have a bit of a wobble when you shake it.
Allow to cool then sprinkle the top with icing sugar and cut into 16 squares.
1 tsp icing sugar
Notes
There's a fine line between a raw brownie and an over baked dry one. Minutes matter, so do check after the first 20 minutes.Delicious eaten warm with ice cream for dessert. But they also keep well and seem to improve with age.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.