Okay, so one of my favourite things to bake (and eat) is a good chocolate brownie. Vik has a really basic one we make quite regularly on her blog Apron Strings but it doesn't even have chocolate in it - it's an adaptation from a childhood friend's recipe. It has been my challenge this year to find the perfect chocolate brownie recipe - one that is both dense and chewy, chocolatey but not too sweet. And here it is - feel free to change the type of nuts used. (BTW, use yoghurt, cream or buttermilk if you don't have sour cream).
150g butter
300g dark chocolate (Lindt)
1 1/2 cups (330g) brown sugar
3 eggs
1 tsp vanilla extract
3/4 cup (110g) plain flour
3/4 cup (140g) dark choc chips
1/2 cup (120g) sour cream
3/4 cup (110g) roasted macadamias, chopped coarsely
Preheat oven to 180 degrees. Line brownie (19cm x 29cm) pan with baking paper.
Melt butter and chocolate together, cool.
Stir sugar, eggs and extract into chocolate mixture, then sifted flour, choc chips, sour cream and nuts. Spread mixture into pan.
Bake brownies 35-45 minutes (this is the part where you need to know your oven), cool in pan.
Source: Jules, Bake, Australian Women's Weekly
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