Nothing beats indulging in chocolate on a sunday afternoon. Recipe taken from A Table for Two.
Fudgy macadamia & peanut butter brownies
50g plain/all purpose flour
40g unsweetened cocoa powder, plus extra for dusting
Pinch of salt
300g dark chocolate, roughly chopped (I used cadbury's baking chocolate)
150g unsalted butter, cut into cubes
300g light brown sugar
4 eggs
125g sour cream
100g macadamia nuts
12 tablespoons peanut butter
Instructions:
- Preheat the oven to 180°
C. Grease a 20 x 30 x 4 cm rectangular baking tin, then line the base and sides with baking paper. Sift the flour, cocoa and salt into a bowl and set aside. - Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Do not let the water touch the base of the bowl. Stir occasionally until the chocolate and butter have melted, then remove the pan from the heat and set aside to cool for 10 minutes.
- Stir the brown sugar into the chocolate, then add the eggs, one at a time, stirring well after each addition. Add the flour mixture, stir to combine, then add the sour cream and macadamia nuts and stir well to mix.
- Pour the mixture into the tin, spreading it with a palette knife to fill all the corners and to smooth the surface. Using a tablespoon, place 12 dollops of peanut butter evenly over the mixture, then wet your index finger with water and gently poke the peanut butter and bury it the chocolate mixture. Use the palette knife to smooth out the surface again.
- Bake the brownies for 30 minutes or until just set. Remove and allow to cool completely. Dust with extra cocoa powder and slice into 5 cm squares.
