Twice cooked chocolate brownies

By sarah_carroll

Ingredients

• 350 g good dark chocolate, chopped
• 350 g unsalted butter, chopped
• 5 eggs
• 1 vanilla bean, split, seeds scraped
• 2 c caster sugar
• 1 1/3 c AP sifted
• 1 2/3 c macadamia nuts chopped

Details

Servings 18

Preparation

Step 1

Preheat oven 10 160C. Grease and line the base of 36 cm x 26cm slice pan.

Melt the chocolate and butter in a heatproof bowl in DB. Cool slightly.

Beat eggs, vanilla seeds, and sugar in a bowl of an electric mixer on high until thick and pale. Reduce speed to low, then slowly add the chocolate mixture, mixing until well combined. Switch off the motor and carefully fold in the flour, macadamias and 1t salt, the pour into the slice pan. Smooth top with the back of a spoon.

Bake 35-40 minutes until a skewer inserted into the centre comes out clean. Cool in pan, then turn our onto a board and cut into 18 large squares.

These brownies are fantastic as is, but for next level...
Line a steamer with baking paper and set for 2-3 minutes until fudgy and heated through. Dust with 10X.