When it's time for a cheat's day, go with these dense, fudgy brownies. The river mint cuts through the chocolate and the macadamia adds a nutty touch.
- 180 g dark chocolate, chopped
- 120 g unsalted butter, plus extra for greasing
- 1 tbsp golden syrup
- 80 g plain flour
- 1 tsp baking powder
- 2 eggs
- 150 g caster sugar
- 1 tsp dried river mint
- pinch of salt
- 100 g roasted macadamias, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180ºC. Grease and line a 20 cm square tinwith baking paper, leaving the sides overhanging.
2. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Remove from the heat, then stir in the golden syrup until well combined. Set aside to cool slightly.
3. Sift the flour and baking powder onto a piece of baking paper.
4. Place the eggs, sugar, river mint and salt in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed for 2 minutes or until thick and pale. Fold in the cooled chocolate mixture, then the flour mixture until just combined. Gently stir through the nuts. Pour into the lined tin and bake for 20-25 minutes or until the top cracks and a skewer inserted comes out with fudgy crumbs attached.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.