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Caramilk macadamia brownies

Chunky, gooey and nutty goodness. - by Sarah Murphy
  • 08 Sep 2021
Caramilk macadamia brownies
Prep: 15 Minutes - Cook: 40 Minutes - Serves 12 pieces
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Yes, gluten-free chocolate is a thing! Here, caramelised white chocolate adds a chunky wow factor to your gooey, nutty brownies.

Ingredients

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

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.

  2. Combine butter and dark chocolate in a small saucepan. Stir over low heat until melted. Cool slightly.

  3. 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.

  4. 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.

  • Food
  • Desserts Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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