150g unsalted butter, chopped
200g dark chocolate, chopped
2/3 cup gluten-free plain flour
1/3 cup cocoa powder
12/3 cups brown sugar
3 free-range eggs, lightly beaten
1/2 cup sour cream
1/2 cup macadamias, roasted, roughly chopped
2 x 180g blocks Caramilk chocolate, chopped into large chunks
1/2 tsp sea-salt flakes
Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.
Combine butter and dark chocolate in a small saucepan. Stir over low heat until melted. Cool slightly.
Sift flour and cocoa together into a large bowl. Stir in sugar. Stir in combined eggs, sour cream and butter mixture. Gently stir through macadamias and half of the chopped Caramilk.
Spread mixture into prepared pan, then press remaining Caramilk into the top. Sprinkle top with sea-salt flakes. Bake for 35-40 minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan completely before cutting into large squares. Serve.