Ashley Wright
Contents
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Ingredients
- 300 g Dark chocolate
- 200 g Butter
- 3 Eggs, size L
- 200 g Sugar
- 170 g Flour
- 100 g Self Rising Flour (flour / baking powder mixture, explanation at the end of the recipe)
- 120 g Macadamia nuts roasted, salted
- 70 g Chocolate chips white
- 70 g Chocolate chips dark
Instructions
- Melt the chocolate together with the butter in a bowl over a double boiler and stir well. When everything has dissolved and a smooth, liquid chocolate mixture has formed, remove the bowl from the water bath and keep it ready.
- Roughly chop the nuts, line a casserole or rectangular cake pan (20 x 30) with baking paper. Preheat the oven to 190 °.
- Mix both flours, sieve 1 x and have them ready. Whip eggs and sugar whitish-creamy. Then gradually stir in the liquid chocolate butter mixture in small amounts. When everything has joined together well, gradually work in the flour thoroughly with a whisk or rubber spatula. This until no more flour is visible. Then fold in the chopped nuts and chocolate chips until they are evenly distributed and fill the batter into the mold. Smooth the surface and push the shape into the oven from below on the 2 rails.
- The baking time is 45 minutes. Then rest in the switched-off oven for another 10 minutes, then take out and let cool down ...... if you can wait ... ;-)) The brownies should still be a little longer inside Be "wet" and still taste slightly lukewarm. "Schokaholiks" get their money's worth .......... ;-)))
Explanation on "Self Rising Flour":
- It is a so-called "self-propelling" flour and baking powder mixture that is widely used in American baked goods. It is very easy to produce in advance. The mixture consists of 375 g flour type 405 or 550), 15 g baking powder and 3 g salt. This is mixed well with a whisk and sieved 5 times. It can be kept for a year.
