Honey macadamia brownies

Ingredients

Macadamia brownie

• Vegetable oil spray, for greasing
• 100 g unsalted butter
• 200 g 70% dark chocolate
• 240 g caster sugar
• 155 g whole egg (about 3 large eggs)
• ½ tsp salt
• 1 tsp vanilla bean paste
• 135 g plain flour
• 75 g honey macadamias, chopped (see Note)

Honey macadamia caramel

• 40 g honey
• 175 g caster sugar
• 80 g thickened cream
• ¼ tsp bicarbonate soda
• 40 g unsalted butter
• 150 g honey macadamias, chopped

Cooling time: at least 1 hour.

Instructions

1. For the brownie: Heat the oven to 150°C, fan-forced. Grease a square baking tin, 230 mm x 230 mm and 50 mm in height, then line the base and sides with baking paper.
2. Place the butter and dark chocolate into a microwave-safe bowl and heat in 30-second increments, stirring in between, until completely melted and combined. Set aside.
3. Place the sugar, egg, salt and vanilla into a bowl and mix until combined.
4. Stream in the melted chocolate mixture while continuing to mix until completely incorporated.
5. Add the flour followed by the macadamias, mixing to combine after each addition.
6. Pour the brownie batter into the prepared tin and spread into an even layer. Bake in the preheated oven for 25 minutes.
7. Allow to cool completely at room temperature before preparing the honey macadamia caramel.
8. For the honey macadamia caramel: Place the honey, sugar, and cream into a medium saucepan and bring to a boil.
9. Add the bicarbonate soda and continuously whisk while you bring the mixture to 117°C.
10. Remove from the heat, immediately add the butter, and whisk until completely melted and incorporated.
11. Pour the caramel over the prepared brownie and spread it evenly over the surface. Then sprinkle over the macadamias.
12. Allow to cool completely at room temperature before cutting into 16 even squares.

Note

• Honey macadamias are available at some supermarkets and specialist retailers.
• Store brownies in an airtight container at room temperature for up to 5 days.