This recipe is from our school cookbook and it is meant to be a cake baked in a 26cm round cake tin. I find that if I cook it like a brownie then it cooks evenly. You want it dry and crackled on the top and nice and squidgy inside.
This is the ultimate treat to have with a coffee. I’ll have to share this brownie around today or I will eat it all by myself. You can pop it in the freezer for another time – but why wait.
coffee, macadamia nut & chocolate brownie
2 heaped tablespoons instant coffee
1 tablespoon water
2 cups firmly packed brown sugar
185g unsalted butter
2 large eggs, lightly beaten
1 1/2 tablespoons coffee liqueur
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
150g toasted macadamia nuts, halved
80g dark chocolate cut into small chunks
80g white chocolate cut into small chunks
Preheat the oven to 180 degrees C. Line a 20cm by 30cm brownie tin.
Combine the coffee and water in a saucepan and stir over low heat until the coffee dissolves.
Add the sugar and butter and stir until melted. Pour into a large bowl and allow to cool to room temperature.
When cool, add the eggs and liqueur. Mix together the flour, baking powder and salt. Sift into the coffee mixture and stir. Fold through the nuts and chocolate then pour into tin.
Bake for 40 minutes and cool completely in the tin before turning out and cutting into squares.